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
• Sea salt and black pepper
• Oil for frying

For the salsa

• 75g pomegranate rubies
• 250g baby Rosa tomatoes, halved
• 4 red salad onions, chopped

For the dressing

• 2 tbsp lemon juice
• 3 tbsp olive oil

To serve

• 100g Turkish apricots, chopped
• 100g almonds, toasted
• 50g pistachio, toasted
• 100g baby spinach leaves

1 Heat a medium-sized frying pan, dry-fry the couscous for 2–3 minutes, until toasted and golden, remove from heat and place in a heat-proof bowl. Add the olive oil and pour over the chicken stock, cover with clingwrap and allow to stand for 5 minutes.
2 Place mince in a bowl; add spices and sesame seeds, season well, roll mince into small balls and place on a baking tray. Heat a small frying pan, add oil and fry meatballs until golden and cooked through, set aside.
3 For the salsa: Toss together all the ingredients.
4 For the dressing: Whisk together the oil and lemon juice.
5 To assemble: Fluff couscous with a fork, place on a platter, add meatballs, apricots, nuts and baby spinach leaves, season, drizzle over dressing and serve topped with the salsa.

Words and image: Fairlady magazine