Veal meatballs in cannellini and tomato sauce with couscous

In a large pan, heat 1 tbsp oil and soften 1 onion and 1 garlic clove for 1-2 minutes. Add the tomatoes, beans, sugar and oregano. Stir in 200ml water; season. Simmer for 20 minutes, stirring occasionally.

Meanwhile, in a bowl, mix the veal, remaining onion and garlic, lemon zest and sage; season. With damp hands, roll the mixture into 12-14 balls. Heat the remaining 1 tbsp oil in a frying pan over a medium-high heat. Cook the meatballs (in batches if needed), turning, for 5-10 minutes, until browned.

Bring the stock (or water) to a boil. Put the couscous in a heatproof bowl and season. Pour over the hot stock, cover with cling film and set aside for 10 minutes. Put the spinach in a large colander and pour over a kettle of just-boiled water to wilt. Refresh under cold water, squeeze out the liquid and set aside on kitchen paper.

When the sauce is ready, add the meatballs, cover and simmer for a further 5-10 minutes, until cooked through. Fluff up the couscous with a fork, then roughly chop the spinach and stir it through; season. Divide between 4 warm bowls and top with the meatballs and sauce.