Get a load of this meal that's brimming with colour and flavour. With a herb-packed tabbouleh, mildly spiced beef meatballs and a creamy hummus dressing, all the elements come together for a delightful explosion of taste!
couscous(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soya)
baby spinach leaves
chermoula spice mix(ContainsSulphites)
hummus(ContainsSesameMay be presentMilk, Soya, Egg, Gluten, Lupin)
water (for the couscous)
water (for the dressing)
Finely chop the garlic (or use a garlic press). Finely chop the tomato. Roughly chop the baby spinach leaves. Roughly chop the parsley leaves. Zest the lemon (see ingredients list) to get a good pinch.
In a large bowl, combine the beef mince, 1/3 of the garlic, the chermoula spice blend, salt (for the beef), egg and fine breadcrumbs. Crumble in the fetta and mix well. Using damp hands, shape heaped spoonfuls of the beef mixture into meatballs and set aside on a plate. You should get 4-5 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 often, until browned and cooked through, 8-10 minutes.
While the meatballs are cooking, melt the butter in a medium saucepan over a medium- high heat. Add the remaining garlic and cook until fragrant, 1 minute. Ad the water (for the couscous) and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the 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 tomato, baby spinach, parsley and lemon zest to the saucepan with the couscous 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 Lebanese meatballs. Drizzle with the hummus dressing. Serve with any remaining lemon wedges.