STICKY MOROCCAN CHICKEN & APRICOT MEATBALLS  Cook once eat twice is my favourite way to save time and give my body something good. This high protein, perfectly prepable meatballs recipe is super adaptable, swap chicken for beef or pork, and if you don’t want couscous, just use rice, pasta or chickpeas. Family-friendly too, just adjust the spices. Leftovers hold for 3+ days. Serves 4 at approx 565kcal & 44g protein per serving  500g chicken mince (5%) 1 courgette, coarsely grated and squeezed dry Small handful dried apricots, finely diced 2 heaped tbsp breadcrumbs 1 egg 1 tsp garlic granules 1 tsp ras el hanout Zest 1 lemon  for the sauce 2 tins chopped tomatoes  2 red peppers, finely diced 1 large red onion, finely diced 1 heaped tbsp tomato purée 2 tsp ras el hanout 1 chicken stock cube  To serve 200g giant couscous (dry weight; 50g per person) + chicken/veg stock (to cook) Lemon juice & chopped parsley 4 tbsp yoghurt (1 tbsp per portion) 80g feta (20g per portion) Lemon Method Heat oven or air fryer to 200°C (fan). Mix chicken mince with courgette, apricots, breadcrumbs, egg, garlic granules, ras el hanout, lemon zest, salt and pepper; roll 20–24 golf size balls with 2 spoons or wet hands, place on a lined tray and bake/air-fry 10–12 minutes, turning halfway until lightly golden and just cooked. Meanwhile, warm a little oil in a wide pan, gently fry the onion and peppers with a pinch of salt for 5–6 minutes until sweet; stir in the tomato purée and ras el hanout for 1 minute, then add 2x tins chopped tomatoes plus the half-tin of water, crumble in the stock cube and simmer 15 minutes until slightly thickened. While the sauce simmers, cook the giant couscous in hot stock according to packet instructions, then toss warm with lemon juice and chopped parsley. Tip the hot meatballs into the sauce and simmer 3–5 minutes more. Serve over the lemon–parsley couscous with yoghurt and crumbled feta, plus a lemon wedge. - @emthenutritionist