Get a load of this meal that's brimming with colour and flavour. With a fluffy (and sneaky) carrot couscous as the base for mildly spiced beef meatballs and a refreshing tomato salsa, all the elements come together for a delightful explosion of taste!
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2 clove
garlic
½ unit
onion
½ unit
carrot
1 unit
tomato
1 unit
cucumber
1 bag
baby spinach leaves
1 bunch
mint
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
beef mince
1 sachet
chermoula spice blend
½ packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
1 unit
egg
(Contains Egg; )
¼ tsp
salt
2 tsp
white wine vinegar
Finely chop the garlic. Finely chop the red onion (see ingredients). Grate the carrot (see ingredients), unpeeled. Roughly chop the tomato. Finely chop the cucumber. Roughly chop the baby spinach leaves. Pick and finely chop the mint leaves.
In a large saucepan, melt the butter with a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 4-5 minutes. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water and chicken-style stock powder and bring to the boil. Add the couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes.
While the couscous is cooking, combine the beef mince, chermoula spice blend, egg, fine breadcrumbs (see ingredients), the salt and 1/2 the mint in a large bowl. Season with pepper. Using damp hands, shape a heaped spoonful of the beef mixture into a meatball. Set aside on a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.
Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the meatballs, turning often, until browned and cooked through, 8-10 minutes.
Fluff the couscous up with a fork and stir through the baby spinach. In a medium bowl, combine the tomato, cucumber, white wine vinegar, a drizzle of olive oil and the remaining mint. Season to taste and toss to coat.
Divide the couscous between plates. Top with the meatballs and tomato-cucumber salsa. Serve with the yoghurt and sprinkle with the toasted almonds.