Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or aluminum foil.

To make the meatballs, in a large bowl, combine the beef, onion, garlic, fresh parsley, mint, cumin, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Mix well and shape the mixture into 32 to 36 meatballs. Transfer the meatballs to the prepared pan and roast for 20 to 25 minutes, until browned and cooked through. If desired, halve the meatballs when they're cool enough to handle.

Heat the olive oil in a large stock pot or saucepan over medium-high heat. Add the carrots and celery and cook for 3 to 5 minutes, until soft. Add the cumin and cinnamon and toss to coat. Cook for 30 seconds, until the spices are fragrant.

Add the broth and bring to a low boil. Add the couscous and cook for 3 minutes. Add the roasted meatballs and spinach and cook for 3 to 4 more minutes, until the couscous is tender.

Remove the pan from the heat and fold in the fresh cilantro and green onions. Season to taste with salt and black pepper and serve.