Step 1

Preheat the oven to 180°C and line 2 baking trays with baking paper.

Step 2

Combine the pork mince, stuffing, garlic, egg and 2 tablespoons parsley in a bowl. Season, then roll into about forty 20 cent-sized balls. Chill for 15 minutes.

Step 3

Heat olive oil in a pan over medium heat. In batches, cook meatballs for 4 minutes, turning, until browned all over. Transfer to baking trays, then bake for 6-8 minutes until cooked through. Keep warm.

Step 4

Meanwhile, place the couscous in a heatproof bowl and pour over 300ml boiling water. Cover and set aside for 5 minutes or until liquid is absorbed.

Step 5

Whisk together tomato passata, extra virgin olive oil, lemon juice and remaining garlic. Season, then set aside.

Step 6

Fluff up couscous with a fork and fold in onion, tomatoes, zest, remaining chopped parsley and half the dressing. Serve the couscous topped with the meatballs and parsley, drizzled with remaining dressing.