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 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.

Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

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

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

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

Scatter over the flaked almonds to finish.

Enjoy!