Heat a medium-sized frying pan, dry-fry the couscous for 2–3 minutes, until toasted and golden, remove from heat and place in a heat-proof bowl. Add the olive oil and pour over the chicken stock, cover with clingwrap and allow to stand for 5 minutes.Place mince in a bowl; add spices and sesame seeds, season well, roll mince into small balls and place on a baking tray. Heat a small frying pan, add oil and fry meatballs until golden and cooked through, set aside.For the salsa:Toss together all the ingredients.For the dressing:Whisk together the oil and lemon juice.To assemble:Fluff couscous with a fork, place on a platter, add meatballs, apricots, nuts and baby spinach leaves, season, drizzle over dressing and serve topped with the salsa.Words and image: Fairlady magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.