The flavours of the Middle East are always a winner, and our tasty carrot couscous tabbouleh and yoghurt dressing are a case in point. Add beef and feta meatballs to the mix and you’ll be hard-pressed to stop your mouth watering while you cook!
Unfortunately, this week's green beans were in short supply, so we've replaced them with broccolini. Don't worry, the recipe will be just as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
baby spinach leaves
chermoula spice blend
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
vegetable stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
water (for the couscous)
water (for the dressing)
Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Grate the carrot (see ingredients list), unpeeled. Trim the broccolini and cut into 2cm pieces. Roughly chop the parsley leaves (reserve a few leaves for garnish). 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, egg, fine breadcrumbs (see ingredients list), the salt and 1/3 of the garlic. Crumble in the feta and mix well. Using damp hands, take a heaped spoonful of the beef mixture and shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccolini and cook, tossing regularly, until tender, 5-6 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the meatballs and cook, turning regularly, until browned and cooked through, 8-10 minutes.
While the meatballs are cooking, heat a medium saucepan over a medium heat with the butter and a drizzle of olive oil. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and vegetable stock and bring to the boil. Add the lemon zest and couscous. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.
When the couscous is done, add the baby spinach, broccolini, parsley, a squeeze of lemon juice and a pinch of salt and pepper to the saucepan with the couscous and stir to combine. In a small bowl, combine the yoghurt, a good squeeze of lemon juice and the water (for the dressing). Season to taste.
Divide the carrot couscous tabbouleh between plates and top with the beef and feta meatballs. Drizzle with the yoghurt dressing and sprinkle with the reserved parsley leaves.