Saucy and simmered meatballs get served on a soft cushion of couscous, giving all the feels of the classic dish just without the heft of pasta. We're also diving in and livening things up with a green and leafy chimichurri packed with coriander, then topping things off with the tangy bite of feta.
Place panko breadcrumbs, 40ml (2 tablespoons) water, mince, ½ the smoky cumin and coriander blend, ½ teaspoon sea salt flakes and a good crack of black pepper in a bowl and mix to combine. Shape into 8 meatballs.
Heat ½ the oil in a frypan over medium-high heat. Add meatballs and cook, turning occasionally, for 4–5 minutes or until caramelised. While meatballs are cooking, remove capsicum core and discard. Chop capsicum into 2cm pieces. Peel and crush garlic.
Add capsicum to pan and cook for 2–3 minutes or until softened. Add garlic, tomatoes, remaining smoky cumin and coriander blend and 125ml (½ cup) water, bring to a simmer and cook for 9–10 minutes or until sauce has reduced slightly. While meatballs are cooking, continue with step 4.
Dissolve stock cube in 180ml (3⁄4 cup) boiling water. Place couscous in a heatproof bowl, add stock, cover with a lid and set aside for 5 minutes to cook couscous. Fluff with a fork.
Thinly slice spring onions. Roughly chop parsley. Place spring onion, parsley, remaining oil, red wine vinegar, salt and pepper in a small bowl and mix to combine. Set chimichurri aside until ready to serve.
Add spinach to meatballs and stir to wilt. Divide couscous between bowls and top with meatballs and sauce. Crumble over feta and drizzle with chimichurri to serve.