Lebanese Beef & Feta Meatballs
with Couscous Tabbouleh & Hummus Dressing
Get a load of this meal that's brimming with colour and flavour. With a herb-packed tabbouleh, mildly spiced beef meatballs and a creamy hummus dressing, all the elements come together for a delightful explosion of taste!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1 unit
tomato
1 bag
baby spinach leaves
1 bunch
parsley
½ unit
lemon
1 packet
beef mince
1 sachet
chermoula spice blend
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
hummus
(Contains Sesame; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
¼ tsp
salt
1 unit
egg
(Contains Egg; )
20 g
butter
(Contains Milk; )
¾ cup
water (for the couscous)
1 tbs
water (for the dressing)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). Finely chop the tomato. Roughly chop the baby spinach leaves. Roughly chop the parsley leaves. Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges.
In a large bowl, combine the beef mince, chermoula spice blend, the salt, egg, fine breadcrumbs and 1/3 of the garlic. Crumble in the feta and mix well. Using damp hands, shape heaped spoonfuls of the beef mixture into meatballs and set aside on a plate. You should get 4-5 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning often, until browned and cooked through, 8-10 minutes.
While the meatballs are cooking, melt the butter in a medium saucepan over a medium-high heat. Add the remaining garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and the vegetable stock and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
When the couscous is done, add the tomato, baby spinach, parsley and lemon zest to the saucepan with the couscous and stir to combine. In a small bowl, combine the hummus, a good squeeze of lemon juice and water (for the dressing). Season to taste with salt and pepper.
Divide the couscous tabbouleh between plates and top with the Lebanese beef and feta meatballs. Drizzle with the hummus dressing. Serve with any remaining lemon wedges.