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!
chermoula spice mix
couscous(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)
hummus(ContainsSesameMay be presentTree Nuts, Milk, Soy, Egg, Gluten, Lupin)
water (for the couscous)
water (for the dressing)
Finely chop the garlic (or use a garlic press). Roughly chop the cucumber. Quarter the cherry tomatoes. Roughly chop the parsley (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, chermoula spice blend, egg, fine breadcrumbs (see ingredients list), the salt and 1/3 of the garlic. 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, melt the butter in a medium saucepan over a medium heat. Add the remaining garlic and cook until fragrant, 1 minute. Add the water (for the couscous) 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, then cover the pan with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.
Add the cucumber, cherry tomatoes, parsley, a squeeze of lemon juice and a pinch of salt and pepper to the couscous in the saucepan 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.
Divide the couscous tabbouleh between plates and top with the beef and fetta meatballs. Drizzle with the hummus dressing and sprinkle with the reserved parsley leaves.