¼ cup breadcrumbs
1 small red bell pepper, diced
½ yellow onion, diced
2 Tbsp Moroccan Gourmet Garden Fresh Blends (found by the fresh herbs)
1 box of couscous (my favorite brand is Near East)
A large handful of fresh baby spinach
In a large bowl, combine meat, egg, breadcrumbs, pepper, onion and Moroccan spice; mix well. Using wet hands to prevent meat from sticking, shape mixture into meatballs the size of golf balls. In a frying pan over med-high heat, drizzle EVOO and cook meatballs. Brown all sides and make sure they are cooked through, about 4 minutes per side.
Meanwhile, make the couscous according to directions on the box. After 5 minutes when couscous has absorbed the liquid and is ready to be fluffed, stir in the baby spinach; cover and set aside.
Serve in a shallow bowl by making a bed of couscous and topping with meatballs. Drizzle with any remaining pepper and onion bits that might be left in the pan.