Feta tabbouleh with aubergines
This healthy, high fibre dish proves that feta and grilled vegetables are a perfect match
Moroccan lamb meatballs
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Serves 4
Skip to ingredients
- 2 tsp cumin seeds
- 2 tbsp coriander seed
- 50g breadcrumbs
- 1 garlic clovecrushed
- 500g lambmince
- juice 1 lemon
- 1 egglightly beaten
- 20g pack mintmost leaves chopped
- 2-3 tbsp sunflower oil
- 150ml natural yogurtto serve
For the couscous
Nutrition: per serving
- kcal651
- fat37g
- saturates16g
- carbs50g
- sugars2g
- fibre0g
- protein33g
- salt0.84glow
Method
step 1
Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
step 2
Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.
step 3
Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.
