Beef Meatballs & Roast Veggie Couscous
with Dill & Parsley Mayo
Introduce your tastebuds to the incredible flavour of Nan’s special seasoning - a combo of paprika, pepper, onion and garlic that really packs a punch. Used in these beef meatballs that sit on a bed of roasted veggies and couscous, this dish offers bags of flavour that's sure to knock your socks off.
Always refer to the product label for the most accurate ingredient and allergen information.
1
zucchini
1
carrot
1
beetroot
1 cube
vegetable stock
1 packet
couscous
(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)1 bunch
parsley
1 packet
beef mince
1 sachet
Nan's special seasoning
½ packet
fine breadcrumbs
(ContainsGluten)1 packet
flaked almonds
(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy, Gluten)1 bag
baby spinach leaves
1 packet
dill & parsley mayonnaise
(ContainsEggMay be present Tree Nuts)1 packet
Greek-style yoghurt
(ContainsMilk)Not included in your delivery
1
olive oil
¾ cup
water (for the couscous)
1
egg
(ContainsEgg)
Preheat the oven to 220°C/200°C fan-forced. Cut the zucchini into 1cm rounds. Cut the carrot (unpeeled) into 1cm half-moons. Cut the beetroot (unpeeled) into 2cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes.
While the veggies is 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 couscous and a drizzle of olive oil. Stir to combine, cover 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.
While the couscous is cooking, roughly chop the parsley leaves. In a large bowl, combine the beef mince, Nan's special seasoning, egg, fine breadcrumbs (see ingredients) and 1/2 the parsley. Season with salt and pepper. Using damp hands, shape a heaped spoonful of the beef mixture into a meatball. Place on a plate and repeat with the remaining mixture. The mixture should make 5-6 meatballs per person.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing until golden, 2-3 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the meatballs and cook until browned and cooked through, 8-10 minutes.
While the meatballs are cooking, roughly chop the baby spinach leaves. Add the spinach and roast veggies to the couscous and toss to combine. Season to taste. In a small bowl, add the dill & parsley mayonnaise, Greek yoghurt and a drizzle of olive oil. Season with salt and pepper. Stir to combine.
Divide the roast beetroot couscous and beef meatballs between plates. Top with the flaked almonds and remaining parsley. Serve with a drizzle of the dill & parsley mayo.