Rolling into the evening with spice and style, these beef kofta nestle into fluffy couscous for a fast take on Middle Eastern flavour. Packed with spinach and zucchini, and dolloped with hummus, it's everything whole and good in one quick bowl.
Finely chop parsley. Place mince, Seventh Heaven Spice Blend, ½ the parsley, panko breadcrumbs, 40ml (2 tablespoons) water, ¼ teaspoon salt flakes and a good crack of pepper in a bowl and mix to combine. Using clean hands, shape into 6 kofta.
Slice zucchini into half moons. Peel and crush garlic.
Heat olive oil in a frypan over medium-high heat. Add meatballs, zucchini and a sprinkle of salt and cook for 12–13 minutes or until meatballs are cooked through and zucchini is caramelised and softened. Stir through garlic for 30 seconds or until fragrant.
Dissolve stock cube in 180ml (¾ cup) boiling water. Remove pan from heat and add couscous, currants and stock. Scatter over spinach. Cover frypan with a lid and set aside for 5 minutes.
Fluff couscous with a fork and stir to combine.
Divide couscous and meatballs between plates. Scatter with remaining parsley and serve with hummus.