500g beef mince
1 brown onion, finely chopped
1/2 bunch coriander, finely chopped
cumin and paprika spice mix
2 tsp olive oil
1 clove garlic, peeled and crushed
1 birdseye chilli, deseeded and finely chopped
1 tin diced tomatoes
1/4 cup water
1/2 tsp sugar
80g baby spinach, washed
1 packet of couscous
1 cube vegetable stock, crumbled
1/2 cup boiling water
1 tsp butter

500 g beef mince 1 brown onion, finely chopped 1/2 bunch coriander, finely chopped 2 tsp olive oil 1 clove garlic, peeled and crushed 1 birdseye chilli, deseeded and finely chopped 1 tin diced tomatoes 1/4 cup water 1/2 tsp sugar 80 g baby spinach, washed 1 packet of couscous 1 cube vegetable stock, crumbled 1/2 cup boiling water 1 tsp butter

1. Combine the beef mince, half of the brown onion, half of the coriander and the cumin and paprika spice mix in a medium bowl. Shape the mixture into meatballs (5 per person).

2. Heat the olive oil in a medium frying pan over a medium-high heat. Add the meatballs and cook for 4-5 minutes, turning occasionally, until they are browned all over. Turn the meatballs gently so they don't fall apart. Remove the meatballs from the pan and set aside.

3. Place the same frying pan back over a medium-high heat. Add the remaining brown onion and cook, stirring, for 5 minutes or until softened. Add the garlic and birdseye chilli and cook, stirring, for 1 minute or until fragrant. Add the diced tomato, water and sugar. Bring to the boil and then reduce to a medium-low heat. Return the meatballs back to the pan and simmer for 10 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. Stir through the baby spinach until wilted.

4. Meanwhile, place the couscous and crumbled vegetable stock cube in a medium bowl. Pour the boiling water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap. Leave to sit for 5 minutes. Remove the cling wrap and fluff the couscous with a fork. Stir through the butter and remaining coriander. Season to taste with salt and pepper.

5. To serve, divide the couscous between bowls. Top with the Moroccan meatballs and spoon over the tomato sauce. Top with any extra coriander, if you like.