Moroccan Beef Meatballs with Herbed Couscous

Steps

1. Bring stock to the boil in a medium pot on high heat. Once boiling turn off heat, add couscous and salt, stir, cover and leave for 5 minutes, then fluff up grains with a fork. Set aside.
2. Heat a drizzle of oil in large frypan on medium-high heat. Cook meatballs for about 3 minutes, until golden but not cooked through, turning often to ensure even cooking.
3. Add Moroccan tomato sauce, carrot, roasted capsicum and water to pan. Bring to a simmer and reduce heat to low-medium to cook for about 10 minutes, until sauce is thickened and meatballs are cooked through. Add balsamic vinegar and season to taste with salt and pepper.
4. While meatballs cook, roughly chop parsley. Add to couscous, along with lemon zest and baby spinach and season to taste with salt and pepper.
5. TO SERVE, divide herbed couscous between bowls and top with Moroccan beef meatballs. Crumble over feta cheese and serve with a lemon wedge on the side.