1

Combine mince, half the onion and half the garlic in a large bowl. Roll level tablespoons of mixture into meatballs. Lightly spray with oil, then place in a large non-stick frying pan and cook over medium-high heat for 5 minutes, shaking pan occasionally, until browned all over. Remove meatballs from pan and set aside.

2

Heat half the olive oil in the same frying pan over medium heat. Add remaining onion and cook, stirring, for 3 minutes or until just softened. Add remaining garlic and spice mix and cook, stirring, for 30 seconds or until fragrant. Add eggplant and zucchini, turning to coat in spice mixture. Stir in tomatoes and half the stock, then cover pan and bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes. Add meatballs and cook, uncovered, for 15 minutes or until vegetables are tender and meatballs are cooked through.

3

Just before serving, bring remaining stock to the boil in a medium-sized saucepan. Remove from heat and add couscous, stirring. Cover tightly, then stand for 5 minutes or until stock is absorbed. Add remaining oil and scrape with a fork to separate grains. Divide couscous among four serving bowls, top with meatballs, then serve sprinkled with chopped coriander.