Meatballs in spinach and tomato sauce with herby couscous

Method

1. Crush the garlic cloves, roughly chop the parsley and finely chop the onion. In a mixing bowl, combine the mince, garlic and 1 tbsp of the chopped parsley. Season generously with salt and pepper, then shape the mixture into 20 small meatballs.
2. Heat a splash of the olive oil in a large frying pan over a high heat. Add the meatballs and fry for 5 minutes, turning, or until browned all over. Remove from the pan and set aside.
3. Add a little more oil to the pan, then fry the onion for 2-3 minutes. Stir in the paprika and fry for a further 2-3 minutes.
4. Add the chopped tomatoes and spinach to the pan along with the meatballs. Add 200ml water and simmer for 10 minutes.
5. Meanwhile, boil the kettle. Put the couscous in a heatproof bowl and pour over 450ml boiling water. Add a small handful of the remaining chopped parsley and season generously. Cover with cling film and leave for 5 minutes or until the water has been absorbed. Chop the basil, reserving a few leaves to garnish.
6. Stir the meatball mixture, adding a splash more water if it looks too dry. Taste and season, then stir in a handful of the basil.
7. Fluff the couscous, then stir through the remaining herbs and drizzle over the rest of the oil. Serve with the meatballs and sauce.