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!
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.
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
olive oil
1
butter
1
water
1
egg
1
white wine vinegar
• 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.
• 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.
• 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.
• 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!