Mediterranean spiced meatball and couscous soup

Method

1. 1 Bring the vegetable stock to the boil in a saucepan. Add the giant couscous, reduce to a simmer, and cook for 10-12 minutes, stirring occasionally, until the couscous is tender with a slight bite and the mixture has a brothy, soupy consistency.
2. 2 Meanwhile, reheat the smoky tempeh & black bean meatballs: warm a little extra virgin olive oil in a frying pan over medium heat and cook for 5-6 minutes, turning occasionally, until piping hot all the way through. Alternatively, microwave for 1-2 minutes.
3. 3 Stir the plant based basil pesto through the hot, brothy couscous until it melts and coats everything evenly.
4. 4 Spoon the brothy couscous into bowls and top with the warm meatballs. Scatter over the plant based parmesan and parsley, finish with a drizzle of extra virgin olive oil and a grind of black pepper. Serve immediately.