Beef & Fetta Meatballs
with Couscous Tabbouleh & Hummus Dressing
The flavours of the Middle East are always a winner, and our tasty couscous tabbouleh and hummus dressing are a case in point. Add beef and fetta meatballs to the mix and you’ll be hard pressed to stop your mouth watering while you cook!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
3 clove
garlic
1 unit
cucumber
1 unit
tomato
1 bag
parsley
½ unit
carrot
½ unit
lemon
1 packet
beef mince
1 sachet
chermoula spice mix
(Contains Sulphites;)
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 block
fetta cheese
(Contains Milk;)
1 cube
vegetable stock
1 packet
couscous
(Contains Gluten, Wheat;)
1 tub
hummus
(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
tbs
olive oil
1 unit
egg
(Contains Egg;)
¼ tsp
salt
20 g
butter
¾ cup
water
Nutritional Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). Finely chop the cucumber and tomato. Roughly chop the parsley leaves. Grate the carrot (see ingredients list). Zest the lemon to get a good pinch, then cut in half.
In a large bowl, combine the beef mince, chermoula spice blend, egg, fine breadcrumbs (see ingredients list), the salt and 1/2 of the garlic. Crumble in 1/2 the fetta and mix well. Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning regularly, until browned and cooked through, 8-10 minutes.
While the meatballs are cooking, melt the butter in a medium saucepan over a medium heat. Add the carrot and cook until softened, 2-3 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the lemon zest, couscous and a drizzle of olive oil. Stir to combine, cover with a lid, and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
Add the cucumber, tomato, parsley, a squeeze of lemon juice and a pinch of salt and pepper to the couscous and stir to combine. In a small bowl, combine the hummus, a good squeeze of lemon juice and a splash of water. Season to taste.
Divide the couscous tabbouleh between plates and top with the beef and fetta meatballs. Drizzle with the hummus dressing and crumble over the remaining fetta to serve.
