Chermoula Beef Meatballs

In a large saucepan, melt the butter with a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the carrot and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil. Add the couscous, stir to combine then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes.

While the couscous is cooking, combine the beef mince, chermoula spice blend, egg, fine breadcrumbs, and 1/2 the mint in a large bowl. Season with salt and pepper. Using damp hands, shape a heaped spoonful of the beef mixture into a meatball. Transfer to a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing until golden, 2-3 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the meatballs, turning often, until browned and cooked through, 8-10 minutes.

Fluff the couscous with a fork and stir through the baby spinach. In a medium bowl, combine the tomato, cucumber, white wine vinegar, a drizzle of olive oil and the remaining mint. Season with salt and pepper and toss to coat.