Lamb couscous meatball wraps

1 Place mince in a bowl with couscous, lemon zest and Moroccan seasoning. Mix well and shape in 20 balls. Heat a pan with oil spray until hot. Cook meatballs for 3-4 minutes or until evenly browned.

2 Purée half the chickpeas with lemon juice and 1 tablespoon oil or water until chunky. Warm the wraps.

3 Place one-quarter of chunky chickpea hummus on each wrap and spread out. Add some spinach, tomatoes and meatballs with remaining chickpeas. Wrap up and secure with a cocktail stick or serve folded with remaining spinach and tomatoes. Add a spoonful of yoghurt if you prefer.