Tunisian Beef Meatballs & Currant Couscous
with Spinach & Yoghurt
- Wheat
- Gluten
- Milk
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
Ingredients
250 g
Beef Mince
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Fine Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 sachet
Tunisian Seasoning
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
2
Radish
Nutrition Values
Cooking Steps
• Grate the carrot (see ingredients). • Thinly slice radish. Roughly chop baby spinach leaves.
• In a medium saucepan, heat the butter and a drizzle of olive oil over medium-high heat. • Cook carrot, stirring, until softened, 3-4 minutes. • Add chicken-style stock powder, currants and the water and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
Custom Recipe: If you’ve swapped to beef mince, combine and prep beef mince in the same way as above.
Custom Recipe: Cook beef meatballs in the same way as above.
• To the couscous, add radish, baby spinach and a drizzle of white wine vinegar. Toss to combine and season with salt and pepper.
• Divide currant couscous between bowls. • Top with venison and beef meatballs • Dollop with Greek-style yoghurt to serve. Enjoy!
