Ingredients

• Ingredients Couscous 250 G Regular Couscous 250 G Giant Couscous 3 TBSP Ras El Hanout Spice Mix 200 G Pomgranate Seeds Olive Oil Pinch of Salt Pepper Handful Fresh Mint, chopped Handful Fresh Parsley, chopped Handful Fresh Dill Meatballs 1 Pack Beyond Meatballs 1 Red Pepper, chopped 1 Courgette, chopped 1 Aubergine, chopped 1 TBSP Olive Oil Salt Pepper Sauce 1 Jar Roasted Peppers 200 G Plain Vegan Yoghurt 1 TBSP Tahini 1 TSP Salt 1 TSP Peepper 2 TBSP Olive Oil

Preparation

• Method 1. In a large mixing bowl add the normal couscous together with 1 tbsp olive oil a pinch of salt 2 tbsp of ras el hanout spice mix and toss well. Now add boiling water just enough to cover the couscous, quickly cover the bowl with plastic wrap or a plate. After 8 minutes uncover and separate the couscous with a fork. 2. In a sauce pan add the giant couscous, toast it on low heat for a couple of minutes. Cover with water add one tbsp of ras el hanout spices a tsp salt and bring to boil. Once is boiling lower the flame and cook for about 10 minutes or until the couscous is tender, drain and combine with the normal couscous. Add the chopped herbs to the cous cous, toss well. Set aside. 3. In a skillet pan add 2 tbsp olive oil, when warm add the chopped vegetables and cook for 10-15 minutes. Finally add the meatballs and carry on cooking for 10-15 minutes until the meatballs are fully cooked. 4. To make the salsa add the drained pepper to a food processor together with the yogurt, tahini, salt, pepper and olive oil, blitz. 5. In a large serving dish spread the sauce evenly, add the couscous mix and finish with the meatballs and vegetables on top, scatter more fresh herbs and the pomegranate seeds. Enjoy!