Italian-Style Meatballs

In a large bowl, combine the sausage, half the basil leaves and half the garlic. Roll sausage mixture into 1 1/2-inch meatballs (you should have 16). On a foil-lined baking sheet, arrange meatballs. Bake in the middle of the oven, until golden-brown and cooked through, 12-14 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**) (TIP: Cut a meatball open to make sure it's not pink inside!)

Meanwhile, add the Israeli couscous to the large pot with the boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min.

Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then the shallots. Cook until softened, 3-4 min. To the same pan, add the remaining garlic and cook until fragrant, 1-2 min. Add the broth concentrates and tomatoes. Season with salt and pepper. Simmer, stirring occasionally, until the sauce thickens slightly, 6-8 min.

When the meatballs are done, carefully add them to the large pan with the sauce, include any juices from the baking sheet. Simmer, 2-3 min. When the couscous is tender, reserve 1/4 cup water. Drain and return the couscous to same pot. Heat the pot over medium-heat, then add the spinach, half the Parmesan, 2 tbsp oil and reserved couscous water. Stir together, until spinach wilts, 1-2 min.