Chermoula Lamb Meatballs & Veg Couscous
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chermoula Lamb Meatballs & Veg Couscous

Chermoula Lamb Meatballs & Veg Couscous

with Tomato Salsa & Garlic Yoghurt

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!

Tags:
Over 30g protein
Allergens:
Milk
•Gluten
•Wheat
•Sulphites
•Egg
•Sesame
•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

½

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

(Contains Sulphites;)

1 packet

Fine Breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

baby spinach leaves

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

Flaked Almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

¾ cup

water

¼ tsp

salt

1

egg

(Contains Egg;)

drizzle

white wine vinegar

sideBannerName

Nutritional Values

Energy (kJ)3119 kJ
Calories746 kcal
Fat39.1 g
of which saturates14.6 g
Carbohydrate56.2 g
of which sugars10.7 g
Dietary Fibre6.8 g
Protein40.9 g
Sodium1432 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan
•Lid
•Large Non-Stick Pan

Cooking Steps

1
1

• Grate carrot (see ingredients). • Roughly chop tomato. Set aside. • 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. • Add garlic paste and cook until fragrant, 1 minute. • Add the water and salt, 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.

2
2

• 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. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate. • 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.

3
3

• Fluff up couscous with a fork, then stir through baby spinach leaves. Set aside. • In a small bowl, combine garlic sauce and Greek-style yoghurt. Season to taste. • In a medium bowl, combine tomato, and a drizzle of white wine vinegar and olive oil. Season, then toss to coat.

4
4

• Divide carrot couscous between bowls. Top with chermoula lamb meatballs, tomato salsa and a dollop of garlic yoghurt. • Sprinkle with flaked almonds to serve. Enjoy!