The flavours of the Middle East are always a winner, and our tasty veggie couscous and lemony 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!
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/ Serving 4 people
/ Serving 4 people
peeled & chopped pumpkin
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)
Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into 2cm wedges. Place the peeled & chopped pumpkin and onion on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
While the veggies are roasting, finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Roughly chop the baby spinach leaves. Pick and roughly chop the parsley leaves. Zest the lemon to get a good pinch, then slice into wedges. In a small bowl, combine the Greek yoghurt and a generous squeeze of lemon juice. Season with a pinch of salt and pepper. Set aside.
In a large bowl, combine the beef mince, chermoula spice blend, salt, eggs, fine breadcrumbs and 1/2 the garlic. Crumble in 1/2 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 5-6 meatballs per person. In a large frying pan, heat a generous 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 with a drizzle of olive oil in a large saucepan over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the remaining garlic and cook, stirring, until fragrant, 1 minute. Add the water and vegetable stock and bring to the boil. Add the couscous, stir to combine, then cover with a lid and remove from the heat. Set aside and leave until the water is absorbed, 5 minutes.
When the couscous is done, fluff up with a fork. Add the lemon zest, a squeeze of lemon juice, the baby spinach and roasted veggies. Stir to combine.
Divide the roasted veggie couscous and beef and feta meatballs between bowls. Dollop over the lemon yoghurt and garnish with the parsley and remaining feta. Serve with any remaining lemon wedges.