Creating your Couscous Salad with Vegan Meatballs can be simple if you follow these easy steps:

For the Couscous Salad:

1. Cook the Couscous: In a pot, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes until the liquid is absorbed. Fluff with a fork.
2. Prepare the Vegetables: While the couscous is cooking, chop the cherry tomatoes, cucumber, red bell pepper, red onion, and spinach. Set aside in a large mixing bowl.
3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Adjust seasoning to taste.
4. Combine Ingredients: Add the cooked couscous and fresh parsley to the bowl with the chopped vegetables. Pour the dressing over the mixture and toss until well combined.

For the Vegan Meatballs:

5. Mash the Chickpeas: In a large mixing bowl, mash the chickpeas using a fork or a potato masher, leaving some chunks for texture.
6. Mix Ingredients: Add the cooked quinoa, breadcrumbs, nutritional yeast, garlic, smoked paprika, cumin, salt, and pepper to the mashed chickpeas. Mix until well combined.
7. Form Meatballs: Shape the mixture into small balls, about 1 inch in diameter.
8. Cook the Meatballs: In a large skillet, heat olive oil over medium heat. Cook the meatballs for about 5-7 minutes, turning occasionally until golden brown on all sides.
9. Drain: Once cooked, place the meatballs on a paper towel to absorb any excess oil.