Chermoula Lamb Meatballs & Veg Couscous
with Tomato Salsa & Garlic Yoghurt
- Milk
- Gluten
- Wheat
- Eggs
- Sesame
- Almond
- May contain traces of allergens
- Soy
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Get a bowlful that's brimming with colour and flavour. With a fluffy carrot and spinach-speckled couscous as the base for sweet and earthy spiced lamb meatballs and a refreshing tomato salsa, all the elements come together for a flavour sensation!
Ingredients
Ā½
carrot
1
tomato
1 packet
garlic paste
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
lamb mince
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
baby spinach leaves
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame)
1 packet
Greek-style yoghurt
(Contains: Milk)
1 packet
Flaked Almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
Ā¾ cup
water
Ā¼ tsp
salt
1
egg
(Contains: Eggs)
drizzle
white wine vinegar
Utensils
Cooking Steps
ā¢ Grate carrot (see ingredients). ā¢ Roughly chop tomato. Set aside. ā¢ In a large saucepan, melt the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. ā¢ Add garlic paste and cook until fragrant, 1 minute. ā¢ Add the water and salt, then bring to the boil. ā¢ Add couscous, stirring to combine. Cover with a lid, then remove from heat. Set aside until water is absorbed, 5 minutes.
ā¢ While the couscous is cooking, in a large bowl, combine lamb mince, chermoula spice blend, the egg, fine breadcrumbs, and a pinch of salt and pepper. ā¢ Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate. ā¢ In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes.
ā¢ Fluff up couscous with a fork, then stir through baby spinach leaves. Set aside. ā¢ In a small bowl, combine garlic sauce and Greek-style yoghurt. Season to taste. ā¢ In a medium bowl, combine tomato, and a drizzle of white wine vinegar and olive oil. Season, then toss to coat.
ā¢ Divide carrot couscous between bowls. Top with chermoula lamb meatballs, tomato salsa and a dollop of garlic yoghurt. ā¢ Sprinkle with flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Delicious and refreshing, with great flavours that remind some of an open yiros. The garlic yoghurt can be strong, so adjust to taste.
- Ease of prep:Ā Quick and easy to prepare, with couscous praised as simple to make yet tasty and filling.
- Suggestions:Ā The recipe is forgiving; it still worked well for one cook who forgot to add the egg to the meatballs.
- Leftovers:Ā Customers found this a light and refreshing option, perfect as a summer meal.
