COUSCOUS SALAD WITH SPICY MEATBALLS
Prep time 15 mins Cooking time 20 mins Serves 4 180g whole-wheat couscous 1 tbsp olive oil 2 cups boiling hot chicken stock FOR THE SPICY MEATBALLS: 500g lean beef mince 1 tsp smoked paprika 1 tbsp ground cumin 1 tsp ground coriander 1 tbsp crushed chilli flakes 2 tbsp toasted sesame seeds Oil, for frying FOR THE SALSA, MIX: 75g pomegranate arils 250g cherry tomatoes, halved 4 shallots, finely chopped FOR THE DRESSING, MIX: 2 tbsp lemon juice 3 tbsp olive oil TO SERVE 100g dried apricots, chopped 100g toasted almonds 50g toasted pistachios 100g baby spinach leaves Heat a frying pan and dry-roast couscous for 2-3 mins, until toasted and golden, then remove fom heat and place in a heatproof bowl. Add olive oil and pour over the chicken stock, cover with clingwrap and allow to stand for 5 mins. To make meatballs, mix together all the ingredients and make lime-size balls. Heat oil in a small frying pan and fry meatballs in batches until golden and cooked through. Set aside. To assemble the salad, fluff couscous with a fork, place on a platter, add meatballs, apricots, nuts and baby spinach, season, drizzle over dressing and serve topped with salsa.