Quick Chermoula Beef-Pork Meatballs & Grilled Haloumi
with Carrot Couscous, Tomato Salsa & Almonds
- Milk
- Gluten
- Wheat
- Almond
- Sesame
- Eggs
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Bursting with colour, aroma and zest, this dish is inspired by the lively night markets of Marrakech. The chermoula-spiced meatballs & haloumi work a treat with the fluffy, earthy couscous, while the refreshing salsa cuts through the richness. Serve with a dollop of garlic yoghurt for tang and creaminess and a sprinkle of flaked almonds for crunch.
Ingredients
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 packet
Baby Spinach Leaves
1 packet
Garlic Paste
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Tomato
250 g
Beef & Pork Mince
1
Carrot
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1 packet
Haloumi
(Contains: Milk;)
Utensils
Cooking Steps
• Grate carrot (see ingredients). • Roughly chop tomato. Set aside. • In a medium bowl, place haloumi and cover with water to soak. • In a large saucepan, melt the butter with a drizzle of olive oil over medium-high heat. Cook carrot until softened, 2-3 minutes. • Add garlic paste and cook until fragrant, 1 minute. Add the water and chicken-style stock powder, then bring to the boil. • Add couscous, stirring to combine. Cover with a lid, then remove from heat. Set aside until water is absorbed, 5 minutes.
• While the couscous is cooking, in a large bowl, combine beef and pork mince, chermoula spice blend, the egg, fine breadcrumbs, the salt and a pinch of pepper. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• 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.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook haloumi until golden brown, 1-2 minutes each side.
• Fluff up couscous with a fork, then stir through baby spinach leaves. Set aside. • In a medium bowl, combine tomato, the white wine vinegar and a drizzle of olive oil. Season, then toss to coat.
• Divide carrot couscous between bowls. Top with chermoula beef and pork meatballs, haloumi, zingy tomatoes and a dollop of Greek-style yoghurt. • Sprinkle with flaked almonds to serve. Enjoy!
