Lamb meatballs with feta

Heat ½ tbsp oil in a large, high-sided frying pan over a medium-high heat; fry the meatballs until golden all over (about 5 minutes). Set aside on a plate. Drain most of the fat from the pan, leaving just 1 tbsp. Return to the heat and fry the onion for 5 minutes, then add the garlic and cumin; cook for 1 minute. Lower the heat, add the tomato purée and cook for 1 minute. Stir in the tomatoes and meatballs. Cook for 10 minutes. There should be no pink meat remaining. Meanwhile, boil the kettle.

Put the couscous in a large heatproof bowl; stir in a pinch of salt. Pour over 350ml just-boiled water, cover with a plate and set aside for 5 minutes. In a small bowl, mix the parsley, lemon zest, juice and the remaining ½ tbsp oil. Fluff up the couscous with a fork; stir through the parsley mixture. Stir the spinach into the meatballs until wilted (you may need to add it in batches) and season. Divide the couscous between 4 plates, top with the meatballs and scatter over the feta.