Quick Moroccan Haloumi, Beef & Fetta Meatballs
with Couscous Tabbouleh & Hummus
Middle Eastern flavours are always a winner, and our moreish couscous tabbouleh and creamy hummus dressing are a case in point. Add chermoula-spiced beef and fetta meatballs and haloumi to the mix and you're in for a real treat!
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Ingredients
3 clove
garlic
1
tomato
1 bag
baby spinach leaves
½
carrot
1 packet
haloumi
(Contains Milk;)
1 packet
beef mince
1 sachet
chermoula spice blend
½ 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. )
1 packet
hummus
(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
Golden Goddess Dressing
(Contains Sesame;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
¼ tsp
salt
20 g
butter
¾ cup
water (for the couscous)
1 drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. Finely chop tomato. Roughly chop baby spinach leaves. Grate carrot (see ingredients). • In a small bowl, combine hummus and golden goddess dressing. Season to taste. • Cut haloumi into 1cm thick slices. In a medium bowl, add haloumi and cover with water to soak.
• In a large bowl, combine beef mince, chermoula spice blend, the egg, fine breadcrumbs (see ingredients), the salt and half the garlic. Crumble in half the fetta cubes. Mix well. • Using damp hands, form heaped spoonfuls of mixture into small meatballs (5-6 meatballs per person). Transfer to a plate. • Drain haloumi and pat dry. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to plate. • Return pan to medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes.
• Meanwhile, melt butter in a medium saucepan over medium heat. • Cook carrot, stirring, until softened, 2-3 minutes. Add remaining garlic and cook until fragrant, 1 minute. • Add the water and vegetable stock powder and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
• Stir baby spinach, tomato and a drizzle of the vinegar through the couscous. Season to taste. • Divide couscous tabbouleh between plates. • Top with haloumi, beef and fetta meatballs. Drizzle with hummus dressing and crumble over the remaining fetta to serve. Enjoy!