Mediterranean Beef & Cheese Meatballs
with Herbed Couscous & Lemon Yoghurt Dressing
Get a load of this meal that's brimming with colour and flavour. With a herb-packed couscous, mildly spiced beef meatballs and a creamy lemon yoghurt dressing, all the elements come together for a delightful explosion of taste!
The quantities provided above are averages only.
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Ingredients
3 clove
garlic
1
tomato
1 bag
baby spinach leaves
1 bunch
parsley
½
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
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¼ tsp
salt
1
egg
(Contains Egg; )
20 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic and tomato. Roughly chop the baby spinach leaves and parsley leaves. Zest the lemon to get a pinch, then slice into wedges.
In a large bowl, combine the beef mince, chermoula spice blend, the salt, egg, fine breadcrumbs and 1/2 the garlic. Crumble in the cheese and mix well. Season with pepper. Using damp hands, shape heaped spoonfuls of the beef mixture into meatballs and transfer to 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. Cook the meatballs, turning, 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. Cook the remaining garlic until fragrant, 1 minute. Add the water and vegetable stock powder 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, lemon zest and a squeeze of lemon juice and stir to combine. Season to taste. In a small bowl, combine the Greek-style yoghurt and a good squeeze of lemon juice. Season to taste.
Divide the herbed couscous between plates, then top with the Mediterranean beef and cheese meatballs. Drizzle with the lemon yoghurt dressing. Serve with any remaining lemon wedges.