For a Moroccan twist on an Italian favourite, add spices and serve with couscous. Citrus-seasoned couscous makes a zingy bed for meatballs with spinach.
- Combine the mince, garlic and 2 teaspoons of Middle Eastern spice mix in a bowl. Season with pepper. Roll tablespoonfuls of the mixture into balls. Place on a plate.
- Heat the oil in a large, deep frying pan over medium-high heat. Cook the meatballs, turning often, for 5 minutes or until browned. Add the passata and remaining spice mix. Reduce heat to medium. Cover and cook, stirring occasionally, for 8 minutes or until the meatballs are cooked through. Stir in the spinach and pine nuts and cook for 1 minute or until the spinach just wilts.
- Meanwhile, place the water, orange juice and stock cube in a saucepan over high heat. Bring to the boil. Remove from heat and stir in the couscous. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Stir in the chive and orange rind.
- Divide the couscous among serving bowls and top with the meatball and spinach mixture. Serve with yoghurt.
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