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Make weekday cooking easier with our ingredients hotlist

STORECUPBOARD SUPPER

Meatballs in spinach and tomato sauce with herby couscous

SERVES 4

HANDS-ON TIME 30 MIN

PER SERVING 612kcals, 25.5g fat (8.5g saturated), 36.7g protein, 55.4g carbs (8.3g sugars), 0.3g salt, 7.3g fibre

• 2 garlic cloves

• Large bunch fresh parsley

• 1 onion

• 500g British free-range 10% fat beef mince

• 3 tbsp olive oil

• 1 tsp smoked paprika (also called pimentón)

• 400g tin chopped tomatoes

• 300g frozen spinach, defrosted

• 250g couscous

• Large bunch fresh basil

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.

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About delicious. Magazine

Ottolenghi is back! Find his new recipes in our October issue, along with the best things to eat this autumn including Hugh F-W’s cheesy gratin, Atul Kochhar's home cooking and easy one-pot meals. There’s also a Mexican chilli cook-off, proper bao buns and a foolproof beef wellington. On the sweet side, get stuck into John Whaite's rich chocolate cake, a frangipane crumble and our ultimate biscuit collection – better put the kettle on…