Smoky Lean Meatballs With Chimichurri Giant Couscous & Chickpea Salad

Boil a kettle

Peel and finely chop (or grate) your garlic

Drain and rinse your chickpeas

Add your mince (remove the paper if required!) to a bowl with a generous pinch of salt and pepper, your ground smoked paprika, half of your dried oregano and half of your chopped garlic (save the rest for later!)

Mix thoroughly to combine (clean hands are the best way!)

Divide the mixture into 3 per person and shape them into meatballs

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a little drizzle of olive oil over a high heat

Once hot, add the meatballs to the pan and cook for 2 min on each side or until browned all over

Reduce the heat to medium-high and cook, covered, for a further 6 min or until cooked through (no pink meat!)

Meanwhile, add your giant couscous and drained chickpeas to a pot of boiled water and bring to the boil over a high heat

Cook for 8 min or until the giant couscous is tender with a slight bite, then drain and return to the pot

Chop your parsley finely, including the stalks

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Chop your tomato[es] finely

Add the chopped parsley and the remaining chopped garlic to a pestle & mortar with a pinch of salt and 1/2 tsp [3/4 tsp] [1 tsp] sugar

Grind the mix to a paste, then add the remaining dried oregano, your chilli flakes (can't handle the heat? Go easy!), red wine vinegar and 2 tbsp [3 tbsp] [4 tbsp] olive oil

Give everything a good mix up – this is your chimichurri

Tip: Don't have a pestle & mortar? Pulse in a food processor!

Add the diced pepper, chopped tomato and most of the chimichurri (save some for garnish!) to the giant couscous & chickpeas

Season with a pinch of salt and give everything a good mix up – this is your chimichurri giant couscous & chickpea salad