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, break up the plant-based burgers into a large bowl and combine with the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then season with salt and pepper.

Using your hands, mix together well and shape into balls, 2 per person.

Place the plant-based meatballs onto a lined baking tray and bake on the middle shelf of your oven until browned on the outside, 12-14 mins. IMPORTANT: Ensure they're piping hot throughout.

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 veg 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 roasted spice and herb blend (add less if you'd prefer things milder) and remaining garlic. Fry until fragrant, 1-2 mins. 

Stir in the passata, vegetable 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 plant-based 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 and share between your bowls.

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

Scatter over the flaked almonds to finish.

Enjoy!