Chermoula Beef Meatballs
with Carrot Couscous & Tomato-Cucumber Salsa
Get a load of this meal that's brimming with colour and flavour. With a fluffy (and sneaky) carrot couscous as the base for mildly spiced beef meatballs and a refreshing tomato salsa, all the elements come together for a delightful explosion of taste!
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Ingredients
2 clove
garlic
½
red onion
½
carrot
1
tomato
1
cucumber
1 bunch
mint
1 cube
chicken stock
1 packet
couscous
(Contains Gluten, Wheat;)
1 packet
beef mince
1 sachet
chermoula spice mix
(Contains Sulphites;)
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
¾ cup
water
1 unit
eggs
(Contains Egg;)
¼ tsp
salt
2 tsp
white wine vinegar
Nutritional Values
Utensils
Instructions
Finely chop the garlic. Finely chop the red onion (see ingredients). Grate the carrot (see ingredients). 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 (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil. Add the couscous, 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, egg, fine breadcrumbs, and 1/2 the mint in a large bowl. Season with salt and pepper. Using damp hands, shape a heaped spoonful of the beef mixture into a meatball. Transfer to 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 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. Cook the meatballs, 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 the remaining mint. Season with salt and pepper and toss to coat.
Divide the carrot couscous between plates and top with the chermoula beef meatballs and tomatocucumber salsa. Top with Greek yoghurt and slivered almonds to serve.
