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