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Quick Moroccan Haloumi, Beef & Fetta Meatballs
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Quick Moroccan Haloumi, Beef & Fetta Meatballs

Quick Moroccan Haloumi, Beef & Fetta Meatballs

with Couscous Tabbouleh & Hummus

Middle Eastern flavours are always a winner, and our moreish couscous tabbouleh and creamy hummus dressing are a case in point. Add chermoula-spiced beef and fetta meatballs and haloumi to the mix and you're in for a real treat!

Tags:
Quick
Allergens:
Milk
Egg
Gluten
Wheat
Sesame

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
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1

tomato

1 bag

baby spinach leaves

½

carrot

1 packet

haloumi

(Contains Milk;)

1 packet

beef mince

1 sachet

chermoula spice blend

½ packet

Fine Breadcrumbs

(Contains Gluten, Wheat;)

1 packet

Fetta Cubes

(Contains Milk;)

1 sachet

vegetable stock powder

1 packet

couscous

(Contains Gluten, Wheat;)

1 packet

hummus

(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

Golden Goddess Dressing

(Contains Sesame;)

Not included in your delivery

olive oil

1

egg

(Contains Egg;)

¼ tsp

salt

20 g

butter

¾ cup

water (for the couscous)

1 drizzle

vinegar (white wine or rice wine)

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Nutritional Values

Energy (kJ)4885 kJ
Fat76 g
of which saturates32.1 g
Carbohydrate53.8 g
of which sugars9 g
Protein65 g
Sodium3414 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. Finely chop tomato. Roughly chop baby spinach leaves. Grate carrot (see ingredients). • In a small bowl, combine hummus and golden goddess dressing. Season to taste. • Cut haloumi into 1cm thick slices. In a medium bowl, add haloumi and cover with water to soak.

2
2

• In a large bowl, combine beef mince, chermoula spice blend, the egg, fine breadcrumbs (see ingredients), the salt and half the garlic. Crumble in half the fetta cubes. Mix well. • Using damp hands, form heaped spoonfuls of mixture into small meatballs (5-6 meatballs per person). Transfer to a plate. • Drain haloumi and pat dry. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to plate. • Return pan to medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes.

3
3

• Meanwhile, melt butter in a medium saucepan over medium heat. • Cook carrot, stirring, until softened, 2-3 minutes. Add remaining garlic and cook until fragrant, 1 minute. • Add the water and vegetable stock powder and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

4
4

• Stir baby spinach, tomato and a drizzle of the vinegar through the couscous. Season to taste. • Divide couscous tabbouleh between plates. • Top with haloumi, beef and fetta meatballs. Drizzle with hummus dressing and crumble over the remaining fetta to serve. Enjoy!