• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Roughly chop the parsley (stalks and all).
• In a large bowl, combine the mince, breadcrumbs, 2 tbsp water (per 2P), ¼ tsp salt (per 2P) and half the parsley. 
• Season with pepper and mix together by hand. 
• Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.

• Pop the meatballs onto a lined baking tray.
• When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.

• Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
• Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
• Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
• Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, trim the green beans and then chop into thirds. Halve the cherry tomatoes.
• Halve, peel and chop the shallot into small pieces.
• Place a pan over medium-high heat with a drizzle of oil. 
• Once hot, add the green beans, cherry tomatoes and shallot.
• Fry until starting to char, 3-4 mins. Stir in the ras-el-hanout and fry for 1 min.

• Add the passata, ½ tsp sugar (per 2P), 2 tbsp water (per 2P), remaining stock and cooked meatballs. 
• Cover and simmer until the veg is tender, 4-5 mins.
• To finish, mix through the harissa paste, honey and a knob of butter.
• Add a splash of water to loosen the sauce if you feel it's too thick. Taste and season with salt and pepper.

NOTE: Swapping to lean beef? Follow the recipe as written, replacing ‘pork’ with 'beef' where necessary.

• Mix the remaining parsley into the couscous, fluffing it up as you go.
• Divide the herby couscous between deep plates or bowls.
• Top with the meatballs and veg, drizzling over any sauce remaining in the pan.