The flavours of the Middle East are always a winner, and our tasty couscous tabbouleh and hummus 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!
baby spinach leaves
chermoula spice mix
couscous(ContainsWheatMay be presentTree Nuts, Milk, Peanuts, Sesame, Soya)
hummus(ContainsSesameMay be presentMilk, Soya, Egg, Gluten, Lupin)
water (for the couscous)
water (for the dressing)
Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Roughly chop the tomato. Roughly chop the parsley leaves (reserve a few leaves for garnish). Grate the carrot (unpeeled). Zest the lemon (see ingredients list) to get a good pinch.
In a large bowl, combine the beef mince, 1/2 the garlic, chermoula spice blend, egg, fine breadcrumbs (see ingredients list) and a pinch of salt. Crumble in the feta and mix well. Using damp hands, take a heaped spoonful of 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 meatballs and cook, turning regularly, until browned and cooked through, 8-10 minutes.
While the meatballs are cooking, in a medium saucepan, melt the butter with a drizzle of olive oil over a medium-high heat. 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 crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) 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.
Add the spinach, tomato, parsley, lemon zest, a squeeze of lemon juice and a pinch of salt and pepper to the carrot couscous in the saucepan and stir to combine. In a small bowl, combine the hummus, a good squeeze of lemon juice and the water (for the dressing). Season to taste with salt and pepper.
Divide the carrot couscous between bowls and top with the beef and feta meatballs. Drizzle with the hummus dressing and sprinkle with the reserved parsley leaves.