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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/ Serving 2 people
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 has absorbed, 5 minutes.
While the couscous is cooking, combine the beef mince, chermoula spice blend, egg, 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 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, until browned and cooked through, 8-10 minutes.
Fluff the couscous with a fork and stir through the 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 carrot couscous between plates and top with the chermoula beef meatballs and tomato cucumber salsa. Serve with Greek-style yoghurt and almonds.