with Roasted Veggie Couscous and Feta Cheese
This deconstructed wrap is inspired by the classic Middle Eastern dish. With savoury beef meatballs, roasted veggies, couscous and salty feta cheese, it's equally as tasty and colourful as the iconic handheld.
Allergens
Utensils
Tags
Ground Beef
250 g
Pearl Couscous
0.75 cup
Shawarma Spice Blend
1 tbsp
Garlic, cloves
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Parsley
7 g
Mayonnaise
4 tbsp
Lemon
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Italian Breadcrumbs
2 tbsp
Salt
0.5 tsp
Oil
1 tbsp
Pepper
0.25 tsp
- Cut zucchini into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Add zucchini, peppers, 1 tbsp (2 tbsp) oil and half the Shawarma Spice Blend to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast veggies in the top of the oven until tender-crisp, 12-14 min.
- Meanwhile, line another baking sheet with foil.
- Add beef, breadcrumbs, remaining Shawarma Spice Blend and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine.
- Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).
- Transfer meatballs to the prepared baking sheet. Roast in the middle of the oven, until golden-brown and cooked through, 10-12 min.**
- Meanwhile, heat a medium pot over medium-high heat.
- When hot, add couscous. Cook, stirring often, until couscous is slightly golden, 2-3 min.
- Add 2 cups (4 cups) water and 1 tsp (2 tsp) salt. Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-low. Simmer, still covered, until couscous is tender, 6-8 min.
- Meanwhile, peel, then mince or grate garlic.
- Juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
- Roughly chop parsley.
- Add mayo, 2 tsp (4 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.)
- Season with salt and pepper, then whisk until smooth. Set aside.
- Drain and return couscous to the same pot, off heat.
- Add roasted veggies and parsley to the pot with couscous. Season with salt and pepper, then stir to combine.
- Divide roasted veggie couscous between bowls. Top with meatballs and sprinkle with feta.
- Dollop toum on top.
- Squeeze a lemon wedge over top, if desired.
790
kcal
Calories
42
g
Fat
12
g
Saturated Fat
64
g
Carbohydrate
7
g
Sugar
7
g
Dietary Fiber
38
g
Protein
100
mg
Cholesterol
1150
mg
Sodium
0.5
g
Trans Fat
950
mg
Potassium
150
mg
Calcium
5
mg
Iron
with Roasted Veggie Couscous and Feta Cheese
with Roasted Veggie Couscous, DIY Toum Sauce and Feta
with Roasted Veggie Couscous and Feta Cheese
with Roasted Veggie Couscous, DIY Toum Sauce and Feta
with Roasted Veggie Couscous and Feta Cheese
with Roasted Veggie Couscous, DIY Toum Sauce and Feta
