Lebanese beef & feta meatballs with couscous tabbouleh & hummus dressing

Name: Lebanese beef & feta meatballs with couscous tabbouleh & hummus dressing
Yield: 4
Ingredients: 190 g Couscous (Main); 1 cube Vegetable stock; 2 Tomatoes; 120 g Baby spinach leaves; 1 bunch Parsley; 6 cloves Garlic; 500 g Beef mince (Main); 24 g Chermoula spice blend; 50 g Fine breadcrumbs; 1 block Feta cheese; 1 Lemon; 200 g Hummus; 1 drizzle Olive oil; 2 Eggs; 1 ½ cups Water, (for the couscous); ½ tsp Salt; 2 ½ tsp Water, (for the dressing); 40 g Butter

Ingredients

190 g	Couscous (Main)
1 cube	Vegetable stock
2	Tomatoes
120 g	Baby spinach leaves
1 bunch	Parsley
6 cloves	Garlic
500 g	Beef mince (Main)
24 g	Chermoula spice blend
50 g	Fine breadcrumbs
1 block	Feta cheese
1	Lemon
200 g	Hummus
1 drizzle	Olive oil
2	Eggs
1 ½ cups	Water, (for the couscous)
½ tsp	Salt
2 ½ tsp	Water, (for the dressing)
40 g	Butter

Directions

Finely chop the garlic (or use a garlic press). Finely chop the tomato. Roughly chop the baby spinach leaves. Roughly chop the parsley leaves. Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges.
In a large bowl, combine the beef mince, 1/3 of the garlic, the chermoula spice blend, the salt, egg and fine breadcrumbs. Crumble in the feta and mix well. Using damp hands, shape heapedspoonfulsof the beef mixture into meatballs and set aside on a plate. You should get 4-5 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning often, until browned and cooked through, 8-10 minutes.
While the meatballs are cooking, melt the butter in a medium saucepan over a medium-high heat. Add the remaining garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and the crumbled vegetable stock and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
Add the tomato, baby spinach, parsley and lemon zest to the saucepan with the couscous and stir to combine. In a small bowl, combine the hummus, a good squeeze of lemon juice and the water (for the dressing). Season to taste with salt and pepper.
Divide the couscous tabbouleh between plates and top with the Lebanese meatballs. Drizzle with the hummus dressing. Serve with any remaining lemon wedges.