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Greek-Style Plant-Based Mince & Dill Couscous Bowl

Greek-Style Plant-Based Mince & Dill Couscous Bowl

with Chopped Cherry Tomato Salad & Fetta
Recipe Development Team
Recipe Development TeamUpdated on April 28, 2026
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Calories
418 kcal
Protein
27g protein
Preparation Time
15 minutes
Difficulty
Easy
Allergens:
  • Gluten
  • Wheat
  • Soy
  • Milk
  • May contain traces of allergens
  • Soy
  • Wheat
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1

Cucumber

1 packet

Dill

1 packet

Couscous

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

1 sachet

Vegetable Stock Pot

200 g

Plant-Based Mince

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

1 sachet

Mediterranean Spice Blend

1 packet

Mixed Salad Leaves

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Snacking Tomatoes

Energy (kJ)1750 kJ
Calories418 kcal
Fat12.7 g
of which saturates6.6 g
Carbohydrate44.7 g
of which sugars6.5 g
Dietary Fibre10.9 g
Protein27 g
Sodium1660 mg
The average adult daily energy intake is 8700 kJ
Large Non-Stick Pan

Cooking Steps

Get prepped
1

• Boil the kettle.
• Roughly chop snacking tomatoes, cucumber and dill. 

Make the couscous
2

• In a medium heatproof bowl, add couscous and stock concentrate.
• Add the boiling water (see ingredients) and stir to combine. Immediately cover with a plate and leave for 5 minutes.
• Fluff up with a fork, then stir through dill and set aside. 

Cook the plant-based mince
3
  • Meanwhile, heat a large frying pan over medium-high heat.
  • Cook veggie mince and Mediterranean seasoning, breaking up with a spoon, until just browned, 4-5 minutes.
Finish & serve
4

• In a large bowl, combine mixed salad leaves, tomatoes, cucumber and a drizzle of olive oil and vinegar. Season to taste with salt and pepper.
• Divide dill couscous and chopped cherry tomato salad between bowls. Top with Greek-style veggie mince. 
• Crumble over fetta cubes to serve. Enjoy! 

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