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Spiced Beef Meatballs & Carrot Couscous
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Spiced Beef Meatballs & Carrot Couscous

Spiced Beef Meatballs & Carrot 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 beef meatballs and a refreshing tomato salsa, all the elements come together for a flavour sensation!

Tags:
Over 30g protein
Allergens:
Milk
Egg
Wheat
Gluten
Sesamzaad
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

1

Carrot

1

Tomato

1

Couscous

1

Beef Mince

1

Chermoula Spice Blend

1

Fine Breadcrumbs

1

Baby Spinach Leaves

1

Garlic Sauce

1

Greek-Style Yoghurt

1

Flaked Almonds

1

Chicken Stock Pot

Not included in your delivery

olive oil

1

butter

1

water

1

egg

1

white wine vinegar

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Nutritional Values

Energy (kJ)3067 kJ
Calories733 kcal
Fat37.3 g
of which saturates14 g
Carbohydrate54.6 g
of which sugars10 g
Dietary Fibre6.1 g
Protein43.3 g
Sodium1147 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

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 until softened, 2-3 minutes. • Add the water and chicken stock pot, 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

• 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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. • 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

• 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

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

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