Cheesy Beef Rissole with Couscous

Steps

1. Grate first measures of carrot and courgette, add to a medium bowl with remaining rissole ingredients and mix well to combine. Use a 1/3 cup measure to scoop out mix and roll into balls. Flatten slightly into 2cm thick rissoles.
2. Heat a drizzle of oil in a large fry-pan on medium heat and cook rissoles for 4-5 minutes each side, until cooked through.
3. While rissoles cook, bring stock to the boil in a small pot on high heat. Once boiling, turn off heat, add couscous and stir. Cover and leave for 5 minutes, then fluff up grains with a fork.
4. While couscous steams, grate remaining courgette and carrot, thinly slice spring onion and spinach. Add to a medium bowl with cooked couscous and honey mustard vinaigrette and toss to combine. Season to taste.
5. To serve, divide couscous between plates and top with rissoles. Serve a dollop of tomato relish/sauce on the side (if using).