Name: Meatballs with couscous salad and yoghurt
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 slice of toast, broken into chunks; 250 gram lean beef mince; 1/2 onion, finely chopped; 1/4 cup chopped coriander leaves; 1 egg, lightly beaten; 1 tablespoon olive oil; natural yoghurt, to serve; Couscous salad; 2 cup (400g) couscous; 300 gram cherry tomatoes, quartered; 1 lebanese cucumbers, quartered lengthways, sliced; 1 small red onion, halved, thinly sliced; 2 tablespoon lemon juice; 1 teaspoon cumin seeds

Ingredients

1 slice of toast, broken into chunks

250 gram lean beef mince

1/2 onion, finely chopped

1/4 cup chopped coriander leaves

1 egg, lightly beaten

1 tablespoon olive oil

natural yoghurt, to serve

Couscous salad

2 cup (400g) couscous

300 gram cherry tomatoes, quartered

1 lebanese cucumbers, quartered lengthways, sliced

1 small red onion, halved, thinly sliced

2 tablespoon lemon juice

1 teaspoon cumin seeds

Method

Meatballs

1.Place toast pieces in a small bowl and cover with water. Set aside to soak for 5 minutes. Drain and squeeze dry. Place in a large bowl with mince, finely chopped onion, half of coriander and egg. Mix thoroughly and season to taste. Use wet hands to shape into about 16 small balls.

2.Spray a large frying pan with cooking oil spray and heat on high. Cook meatballs in two batches for 5-7 minutes, tossing frequently, until brown and cooked through. Set aside.

3.Make couscous salad using method below and plate up by sitting a few meatballs on top of couscous salad. Drizzle with yoghurt to serve.

Couscous salad

4.Bring 2 cups water and olive oil to boil in a saucepan on high heat. Reduce heat to low. Stir in couscous with a fork, until water is absorbed. Fluff couscous with a fork to separate grains. Remove from heat. Toss through remaining ingredients, except yoghurt.

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Ingredients

Method

Meatballs

Couscous salad

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