Quick Moroccan Haloumi, Beef & Fetta Meatballs

• In a large bowl, combine beef mince, chermoula spice blend, the egg, fine breadcrumbs (see ingredients), the salt and half the garlic. Crumble in half the fetta cubes. Mix well. • Using damp hands, form heaped spoonfuls of mixture into small meatballs (5-6 meatballs per person). Transfer to a plate. • Drain haloumi and pat dry. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to plate. • Return pan to medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes.

• Meanwhile, melt butter in a medium saucepan over medium heat. • Cook carrot, stirring, until softened, 2-3 minutes. Add remaining garlic and cook until fragrant, 1 minute. • Add the water and vegetable stock powder and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.