Chermoula Beef Meatballs
with Carrot Couscous & Tomato-Cucumber Salsa
The key to delicious fluffy couscous is twofold: the first is to make sure the couscous is well covered for 5 minutes so that the boiling water can fully absorb and give you a fluffy result. The second is flavour, baby! Stirring butter, onion, garlic and veggies through the couscous really brings it to life.
/Â serving 4 people
/Â serving 4 people
3 clove
garlic
1 unit
red onion
1 unit
carrot
2 unit
tomato
1 unit
cucumber
1 bag
baby spinach leaves
1 bunch
mint
2 cube
chicken stock
2 packet
couscous
(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)1 packet
beef mince
2 sachet
chermoula spice mix
1 packet
fine breadcrumbs
(ContainsGluten)2 packet
slivered almonds
(ContainsTree NutsMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)2 packet
Greek yoghurt
(ContainsMilk)Not included in your delivery
olive oil
40 g
butter
(ContainsMilk)1.5 cup
water
2 unit
eggs
(ContainsEgg)½ tsp
salt
1 tbs
white wine vinegar
Finely chop the garlic (or use a garlic press). Finely chop the red onion. Grate the carrot (unpeeled). Roughly chop the tomato. Finely chop the cucumber. Roughly chop the baby spinach leaves. Pick and finely chop the mint leaves.
In a large saucepan, melt the butter with a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the carrot and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water and crumbled chicken stock cubes. Bring to the boil. Add the couscous and stir to combine, then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes.
While the couscous is cooking, combine the beef mince, chermoula spice blend, eggs, fine breadcrumbs, salt, a pinch of pepper and 1/2 the mint in a large bowl. 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.
Heat a large frying pan over a medium-high heat. Add the slivered 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, turning often, until browned and cooked through, 8-10 minutes.
Fluff the couscous with a fork and stir through the baby spinach. In a medium bowl, combine the tomato, cucumber, white wine vinegar, a drizzle of olive oil and remaining mint. Season with salt and pepper and toss to coat.
Divide the couscous between plates and top with the meatballs and tomato-cucumber salsa. Top with a dollop of Greek yoghurt and the slivered almonds.