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Middle Eastern Beef Meatballs
with Carrot Couscous, Yoghurt & Salsa
Warm, cinnamon-and-cumin spiced meatballs over couscous cooked right in the carrot's own liquid, with cool yoghurt and a sharp little tomato salsa to cut through it. Our own spice mix, not a mystery sachet.
Ingredients (for 2)
Pantry basics not counted above: olive oil for cooking, white wine vinegar for the salsa, and a pinch of salt for the meatball mix.
Method
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Make the salsa
Finely chop the tomato and roughly chop the spinach. Toss both in a bowl with a small drizzle of oil and vinegar. Season and set aside — it only gets better as it sits.
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Mix and shape the meatballs
In a bowl, combine the mince, spice blend, egg, breadcrumbs, garlic and a good pinch of salt. Mix until just combined, then roll into meatballs a little smaller than a golf ball.
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Cook the meatballs
Heat a drizzle of oil in a large frying pan over medium-high heat. Cook the meatballs, turning them often so they brown evenly, until cooked through, 8–10 minutes.
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Make the carrot couscous
While the meatballs cook, melt the butter in a saucepan over medium-high heat and cook the grated carrot until it softens, 2–3 minutes. Add the water and stock powder and bring to the boil, then stir in the couscous and a drizzle of oil. Cover, take off the heat, and leave for 5 minutes before fluffing with a fork.
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Serve
Divide the carrot couscous between bowls, top with the meatballs, and finish with a spoon of yoghurt and the tomato salsa.