Spiced Lamb Meatballs & Carrot Couscous

Name: Spiced Lamb Meatballs & Carrot Couscous with Tomato Salsa, Garlic Yoghurt & Fetta
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 butter; 1 water; 1 egg; 1 white wine vinegar; 1 Carrot; 1 Tomato; 1 Chicken Stock Pot; 1 Couscous; 1 Lamb Mince; 1 Chermoula Spice Blend; 1 Fine Breadcrumbs; 1 Baby Spinach Leaves; 1 Garlic Sauce; 1 Greek-Style Yoghurt; 1 Flaked Almonds; 1 Fetta Cubes

with Tomato Salsa, Garlic Yoghurt & Fetta

Get up to $200 off!

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!

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

Ingredients

Serving amount

Carrot

Tomato

Chicken Stock Pot

Couscous

Lamb Mince

Chermoula Spice Blend

Fine Breadcrumbs

Baby Spinach Leaves

Garlic Sauce

Greek-Style Yoghurt

Flaked Almonds

Fetta Cubes

Not included in your delivery

olive oil

butter

water

egg

white wine vinegar

Nutritional Values

Energy (kJ)3195 kJ

Calories764 kcal

Fat40.9 g

of which saturates16.1 g

Carbohydrate54.7 g

of which sugars10.1 g

Protein42.9 g

Sodium1350 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• 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.

• 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 lamb meatballs, tomato salsa and a dollop of garlic yoghurt. • Sprinkle with flaked almonds and crumble over fetta cubes to serve. Enjoy!