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!
1 clove
garlic
1 bag
baby spinach leaves
1 punnet
cherry tomatoes
1 bunch
parsley
½ unit
lemon
1 packet
beef mince
1 sachet
chermoula spice mix
(ContainsSulphites)½ packet
fine breadcrumbs
(ContainsGluten)1 block
fetta cheese
(ContainsMilk)1 cube
vegetable stock
1 packet
couscous
(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soya)1 tub
hummus
(ContainsSesameMay be presentMilk, Soya, Egg, Gluten, Lupin)Not included in your delivery
tbs
olive oil
1 unit
egg
(ContainsEgg)¾ cup
water (for the couscous)
1 tbs
water (for the dressing)
Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Quarter the cherry tomatoes. Roughly chop the parsley leaves (reserve a few leaves for garnish). Zest the lemon (see ingredients list) to get a good pinch.
In a large bowl, combine the beef mince, garlic, chermoula spice blend, egg, fine breadcrumbs (see ingredients list) and a pinch of salt. Crumble in 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, add the water (for the couscous) to a medium saucepan. Crumble in the 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, place a lid on the saucepan and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and transfer to a large bowl.
Add the spinach, cherry tomatoes, parsley, a squeeze of lemon juice and a pinch of salt and pepper to the couscous in the bowl and stir to combine. In a small bowl, combine the hummus, a good squeeze of lemon juice and the water (for the dressing). Season to taste with salt and pepper. TIP: For the low-calorie option, leave out the hummus dressing and drizzle with lemon juice instead.
Divide the couscous tabbouleh between plates and top with the beef and fetta meatballs. Drizzle with the hummus dressing (or lemon juice for the low-calorie option) and sprinkle with the reserved parsley leaves.