Pre heat the oven to 400˚F with the rack in the middle. Line a baking sheet with tin foil. In a large bowl, combine the ground Wagyu and seasonings. Roll into 1 inch meatballs and place in a single layer on the baking sheet. Bake for 25 minutes. Set aside when done.

NOTE: This step can be taken out, toasting couscous first gives it a bit more flavor.
Add the last tablespoon of olive oil to a frying pan on medium heat. Add the dry couscous. Stir and cook for 5 minutes until slightly toasted. Set aside.

Heat 3 tablespoons olive oil over medium heat. Once hot, add the chopped onions. Cook for a few minutes until translucent. With a spatula spoon mix in the garlic. Cook a few more minutes until fragrant. Add the carrots and celery, cook for 5 minutes until slightly softened. Mix in the salt, pepper and allspice. Add the broth to the mixture, raise heat to high and bring to a rolling boil.

Add the toasted couscous and baby spinach. Reduce heat to a lively simmer. Cover the pot and cook for 20 minutes adding the meatballs during the last 5 minutes. Top with the Italian parsley. Serve immediately with shaved parmesan cheese on the side.