Lebanese Beef & Fetta Meatballs
with Carrot Couscous & Hummus Dressing
Get a load of this meal that's brimming with colour and flavour! With a veggie-packed couscous, mildly spiced meatballs and a creamy hummus dressing, all the elements work their magic together.
The quantities provided above are averages only.
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Ingredients
3 clove
garlic
1
carrot
1 bag
baby spinach leaves
½
lemon
1 packet
beef mince
1 sachet
chermoula spice blend
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Fetta Cubes
(Contains Milk;)
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
½ packet
hummus
(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
1
olive oil
¼ tsp
salt
1
egg
(Contains Egg;)
20 g
butter
(Contains Milk;)
¾ cup
water (for the couscous)
1 tbs
water (for the dressing)
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic. Grate the carrot. Roughly chop the baby spinach leaves. Zest the lemon to get a good pinch, then slice into wedges.
In a large bowl, combine the beef mince, chermoula spice blend, the salt, egg, fine breadcrumbs and 1/3 of the garlic. Crumble in the fetta cubes. Mix well. Using damp hands, shape heaped spoonfuls of the beef mixture into meatballs (4-5 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. 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 powder, then bring to the boil. Add the couscous, stirring to combine. Cover with a lid, then remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
Add the baby spinach and lemon zest to the couscous, stirring to combine. In a small bowl, combine the hummus, a good squeeze of lemon juice and the water (for the dressing). Season with salt and pepper to taste.
Divide the carrot couscous between plates. Top with the Lebanese beef and fetta meatballs. Drizzle with the hummus dressing. Serve with any remaining lemon wedges.