Beef Meatballs & Roast Veggie Couscous

Beef Meatballs & Roast Veggie Couscous

with Dill & Parsley Mayo

Read more

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.

Allergens:GlutenEggTree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount







1 packet


(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)

1 sachet

vegetable stock powder

1 bag


1 packet

beef mince

½ packet

fine breadcrumbs


1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise


1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 sachet

Nan's special seasoning

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil




¾ cup

water (for the couscous)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3547 kJ
Fat41.6 g
of which saturates9.5 g
Carbohydrate66.6 g
of which sugars27.2 g
Protein47.9 g
Sodium1087 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.