Spiced Lamb Meatballs & Carrot Couscous

• While the couscous is cooking, in a large bowl, combine lamb mince, chermoula spice blend, the egg, fine breadcrumbs, and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes.

• Fluff up couscous with a fork, then stir through baby spinach leaves. Set aside. • In a small bowl, combine garlic sauce and Greek-style yoghurt. Season to taste. • In a medium bowl, combine tomato, and a drizzle of white wine vinegar and olive oil. Season, then toss to coat.