Preheat your oven to 220°C/200°C fan/gas mark 7.

Boil a full kettle. Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) with a quarter of the chermoula spice mix, then add the beef mince and half the garlic.

Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person. Pop the meatballs onto a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the oven is hot, bake the meatballs on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, trim the carrot, then coarsely grate (no need to peel).

Put the couscous in a bowl. Pour in the boiled water for the couscous (see pantry for amount), stir in the chicken stock paste, then cover tightly with cling film.

Leave to the side for 8-10 mins or until ready to serve.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the grated carrot, remaining chermoula spice mix (add less if you'd prefer things milder) and remaining garlic. Fry until fragrant, 1-2 mins. 

Stir in the passata, beef stock paste, sugar and water for the sauce (see pantry for both amounts). Cook until thickened, 6-7 mins.

While the sauce simmers, roughly chop the parsley (stalks and all).

Once the sauce has thickened, stir in the sun-dried tomato paste.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Once the meatballs are cooked, gently stir them through the sauce. Taste and season with salt and pepper if needed.

When ready, fluff up the couscous with a fork, stir through half the parsley and share between your bowls.

Top with the Lebanese style meatballs, spooning over the tomato sauce from the pan.

Scatter over the remaining parsley to finish.