Couscous salad with mint, & spicy beef meatballs

[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

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.