Toulouse Pork Meatballs with Couscous and Spinach Salad

Steps

1. Shape heaped tablespoon amounts of Toulouse pork grind into balls and place on a plate. Heat a drizzle of oil in a large frypan on high heat. Cook meatballs for 2-3 minutes, turning occasionally, until browned but not cooked through. Set aside and return pan to medium-high heat with a drizzle of oil.
2. Cook onion for 2-3 minutes, until softened. Add French spice blend and salt and cook for about 1 minute, until fragrant. Add first measure of stock and scrape bottom of pan with a wooden spoon to remove any brownings.
3. When stock starts to simmer, add chopped tomatoes and meatballs. Reduce heat to medium and cook for a further 5-6 minutes, until meatballs are cooked through and sauce has thickened. Stir through courgette, tomato sauce, Worcestershire sauce and season to taste with salt and pepper.
4. While meatballs cook, bring second measure of stock to the boil in a medium pot on high heat. Once boiling, turn off heat, add couscous and salt and stir. Cover and leave to absorb for 5 minutes, then fluff up grains with a fork.
5. While couscous is steaming, roughly chop baby spinach and dice apple 1cm. Place both in a large bowl with cooked couscous, mayonnaise and vinegar. Toss to combine and season to taste with salt and pepper.
6. divide couscous and spinach between bowls. Top with Toulouse pork meatballs and spoon over plenty of sauce.