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.
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couscous(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)
vegetable stock powder
baby spinach leaves
dill & parsley mayonnaise(ContainsEgg)
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
Nan's special seasoning
water (for the couscous)
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the carrot into half-moons. Cut the beetroot and capsicum into bite-sized chunks. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes.
While the veggies are roasting, add the water(for the couscous) and vegetable stock powder to a medium saucepan. Bring to the boil. Add the couscous and 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. In a large bowl, combine the beef mince, Nan's special seasoning, egg, fine breadcrumbs (see ingredients), 1/2 the parsley and season. Using damp hands, shape a heaped spoonful of the beef mixture into a meatball. Place on 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. Cook the meatballs, turning often, 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. In a small bowl, combine the dill & parsley mayonnaise, Greek-style yoghurt and a drizzle of olive oil. Season and stir to combine.
Divide the roast veggie couscous and beef meatballs between plates. Top with the flaked almonds and remaining parsley. Serve with a drizzle of the dill & parsley mixture.