Lamb Meatballs with Fruity Couscous and Tzatziki
This is a firm favourite in our house and very easy to do. I've just made this with leftover lamb from a BBQ, just blitz it in a food processor first to turn it into mince. Buy a tub of tzatziki, or make your own.
- 2 tsp ground cumin organic, fairtrade
- 2 tsp ground coriander organic
- 1 garlic cloves organic, peeled and crushed
- 2 lemons organic, fairtrade, juice and zest of
- 20 g fresh mint organic, chopped
- 1 eggs organic, beaten
- 500 g lean minced lamb organic
- 300 g couscous organic, fairtrade
- 50 g dried apricots organic, chopped
- 40 g sultanas organic
- 300 ml chicken stock organic
- 75 g pine nuts organic
- 100 g feta cheese organic, chopped 1cm cubes
- 1 red onions organic, peeled and finely chopped
- 8 tbsp tzatziki organic, optional
- 320 g green salad organic
Home made Tzatziki (optional)
- 350 g fat free greek yoghurt organic
- 200 g cucumber organic, peeled, desseded and grated
- 1 lemon organic, fairtrade, juiced
- 2 garlic cloves organic, peeled and crushed
- 1 tbsp olive oil organic, fairtrade
- In a bowl, mix the cumin, coriander, garlic, half the lemon juice and zest, half the chopped mint and egg together with the mince. Use your hands to mix it really well and roll into balls about the size of walnuts. Squeeze tightly so they don't fall apart in the pan.
- Put the couscous in a large bowl, add the apricots, sultanas and rest of the lemon juice and zest and pour over the hot stock. Give it a good stir then cover with clingfilm. Leave it to stand for 10 minutes.
- Heat the oil in a large frying pan. Add the meatballs and fry over a medium heat turning often for about 12 minutes until browned all over and cooked through. If you are using leftover mince, just fry until they are browned all over as the meat is all ready cooked.
- Fluff up the couscous with a fork and stir in the pine nuts, feta cheese, red onion and the rest of the chopped mint.
- To make the tzatziki, mix all the ingredients together in a bowl.
- Serve the meatballs with the couscous, tzatziki and green salad.
In a hurry or not all eating together? You can prepare this dish in advance and either re-heat the meatballs (if you've used fresh mince) or just fry them when ready. Keep the couscous and tzatziki in the fridge. The meatballs in this recipe can be frozen for 3 - 4 months if using fresh mince. Freeze them on an open tray so they don't all stick together then transfer them to a freeze bag once frozen. Defrost thoroughly before using.
Calories: 1109kcal | Carbohydrates: 109g | Protein: 52g | Fat: 55g | Saturated Fat: 19g | Cholesterol: 165mg | Sodium: 713mg | Potassium: 1061mg | Fiber: 10g | Sugar: 31g | Vitamin A: 1885IU | Vitamin C: 68mg | Calcium: 290mg | Iron: 7mg