Lebanese meatball and couscous salad
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Time to make:
$5.00 per serve
(at time of publication)
Full ingredients list:
500g store-bought extra-lean beef meatballs
1 cup wholemeal couscous
juice of 1 lemon
1 bunch flat-leaf parsley, chopped
250g punnet cherry tomatoes, halved
8 cups mixed salad leaves
1/2 cup reduced-fat hoummos
Nutritional information (per serve)
Instructions and steps:
Step 1Spray a large non-stick frying pan with olive oil and set over medium-high heat. Pan fry meatballs, turning occasionally, for 15 minutes, or until golden brown and cooked through.
Step 2Meanwhile, cook couscous according to packet instructions; fluff grains with a fork. Add lemon juice and half of the chopped parsley; stir to combine.
Step 3Divide salad leaves among 4 serving bowls. Top with parsley couscous, cherry tomatoes and meatballs. Thin hoummos by stirring with 1/4 cup of water in a small bowl. Drizzle hoummos over meatball salad, scatter with remaining parsley, and serve.
Instead of thinning out the hoummos, you can use a drizzle of tahini, or simply serve the salad with a dollop of thick hoummos on top.
About this recipe
First published: March 2016