WHAT IS THIS I DON’T EVEN… This post is not about cupcakes!
Yeah – I know..
I thought I would share this one with you, ever since it was recommended to me it has become a regular feature in our weeknight cooking schedule – it’s fast, it’s easy, it’s lean and it always goes down well.
Who wants to spend hours cooking on a school night? Not me.
It might look basic, but give it a go – you’ll be pleasantly surprised. Change it up if you want – use chicken mince, or pork.. add cucumber to the salad, make it spicy and add some chili – go nuts!
Makes enough for dinner and next day lunch for Adam and I
800g extra-lean beef mince (I used a kilo, our Coles only sells 500g packs of the 5Star lean mince I like)
2 teaspoons beef stock powder
2 teaspoons garlic pepper steak seasoning (This stuff is great in a bloody mary too y’all)
1 cup couscous
1 2/3 cups boiling water
olive oil cooking spray
400g can chickpeas, drained, rinsed
1/2 cup mint leaves, chopped
1/4 cup flat-leaf parsley leaves, coarsely chopped
1 lemon, rind finely grated, juiced
1 small red onion, finely chopped
1/2 cup Sunbeam raisins, finely chopped (Ewww! Left these out)
3 small roma tomatoes, finely chopped
1/3 cup fat-free natural yoghurt
- Combine mince, stock powder and steak seasoning in a large bowl. Mix well. Roll into balls – we got 18 out of a kilo of mice – and they’re rather big.
- Place couscous in a large, heatproof bowl. Cover with boiling water. Cover bowl and stand for 3 to 4 minutes or until liquid is absorbed. Stir with a fork to seperate grains.
- Heat a large, non-stick frying pan over medium heat. Spray meatballs with oil. Cook, turning often, for 10 to 15 minutes or until browned and cooked through.
Don’t overcook these babies or they can become a bit dry if you use lean mince.
- Add chickpeas, mint, parsley, lemon rind, 2 tablespoons lemon juice, onion, raisins and tomatoes to couscous. Stir and season with salt and pepper.
- Serve the salad in bowls with the meatballs on top – chuck some natural yoghurt on the top and some freshly cracked pepper
Recipe from the Taste website, via Ros. :)