• Pour the couscous and half the stock into a bowl.
• Stir in 200ml boiling water (500ml for 4p).
• Cover with a plate or cling film.
• Leave aside for 10 mins or until ready to serve. 

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

• In a large bowl, combine the mince, breadcrumbs, 2 tbsp water and ¼ tsp salt (double both for 4p). 
• Season with pepper, add in half the ras-el-hanout and mix together by hand. 
• Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, fry the meatballs until browned all over and cooked through, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
• Remove the meatballs from the pan and cover to keep warm. 

• Meanwhile, trim the green beans and then chop into thirds. Halve the cherry tomatoes.
• Halve, peel and chop the shallot into small pieces. Roughly chop the parsley (stalks and all).
• Return the empty pan to medium-high heat with another drizzle of oil. 

• Once hot, add the green beans, cherry tomatoes and shallot. Fry until starting to char, 3-4 mins.
• Stir in the remaining ras-el-hanout and fry for 1 min.
• Add the passata, ½ tsp sugar, 2 tbsp water (double both for 4p), remaining stock and cooked meatballs. Cover and simmer until the veg is tender, 4-5 mins.
• To finish, mix through the harissa paste 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.

• Mix half the 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. 
• Finish with a scattering of the remaining chopped parsley.