Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Put the couscous in a bowl. Pour the boiled water for the couscous (see pantry for amount) and chicken stock paste into the bowl, cover tightly with cling film and leave to the side for 10 mins or until ready to serve.

Meanwhile, 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 shawarma seasoning 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).

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

Once hot, add the grated carrot, remaining shawarma seasoning 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 fragrant Lebanese style meatballs, spooning over the sauce from the pan.

Scatter over the flaked almonds to finish.

Enjoy!