Lamb Meatballs With Baharat-Spiced Couscous Salad
Try homemade meatballs with a Middle Eastern twist. You'll pan-fry juicy lamb meatballs before serving them on a bed of baharat-spiced giant couscous and cumin-roasted carrots. Top with easy pickled onion and garlicky yoghurt to finish.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Vegetable oil, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, the boil a kettle
Peel and chop half your red onion[s] into wedges
Finely slice the remaining onion
Add the sliced onion to a small bowl with your red wine vinegar and a pinch of salt and sugar and set aside to pickle – this is your quick-pickled onion
Top, tail, peel and chop your carrot[s] into batons
Add the carrot batons, onion wedges and cumin seeds to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray[s] in the oven for 15-18 min or until the carrot is fork-tender – this is your cumin roasted carrot & onion
While the vegetables are cooking, add your giant couscous to a pot of boiled water
Bring to the boil over a high heat and cook for 8-10 min or until the giant couscous is tender
Once cooked, drain the couscous, reserving the pot for later
Peel and finely chop (or grate) your garlic
Combine your lamb mince and half the chopped garlic (you'll use the rest later!) in a large bowl with a generous pinch of salt and pepper
Give everything a good mix up until thoroughly combined (clean hands is the best way!)
Divide them and shape into 5 meatballs per person – these are your lamb meatballs
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat
Once hot, add the lamb meatballs and cook for 2 min on each side, then turn down the heat to medium-high and cook, covered, for a further 6 min until your lamb is cooked through and browned (no pink meat!)– these are your browned lamb meatballs
Meanwhile, wash your lettuce, then pat it dry with kitchen paper
Tear the lettuce leaves into rough, bite-sized pieces
Combine your natural yoghurt and remaining chopped garlic in a small bowl with a pinch of salt and pepper – this is your garlic yoghurt
Return the reserved pot to a medium heat with a drizzle of olive oil
Once hot, add your baharat and cook for 30 secs or until fragrant
Once fragrant, remove the pot from the heat, then add the drained couscous, cumin roasted carrot & onion and beef stock mix and stir it all together – this is your baharat spiced giant couscous
Serve the torn lettuce leaves in wide bowl topped with the baharat spiced giant couscous and browned lamb meatballs
Drizzle over the garlic yoghurt and top with the quick-pickled onion
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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