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.
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.
Text and image:Fairlady
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