680g jar passata with onion and garlic
1 tbsp harissa paste
1 tsp chilli powder
½ lemon, juice
1. Preheat the grill to medium high. Place the meatballs on a foil-lined oven tray and grill for 10 minutes, turning regularly, until browned all over.
2. Meanwhile, pour the passata into a pan and stir in the harissa, chilli powder and spinach. Bring to the boil and simmer for 5 minutes. Add the meatballs, cover the pan and simmer for 5 minutes until the meatballs are thoroughly cooked. Add the lemon juice and season. 3 Meanwhile, cook the frozen couscous according to pack instructions. Fluff with a fork and serve alongside the meatballs and sauce.