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Shawarma-Inspired Beyond Meat® Meatballs
Beyond Meat®
Shawarma-Inspired Beyond Meat® Meatballs

with Roasted Veggie Couscous and Feta Cheese

8 min
Difficulty: 2/3
Mediterranean

This deconstructed wrap is inspired by the classic Middle Eastern dish. With savoury Beyond Meat® meatballs, roasted veggies, couscous and salty feta cheese, it's equally as tasty and colourful as the iconic handheld. Ingredients: Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Zucchini • Sweet bell pepper • Pearl couscous (durum wheat semolina) (wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites) • Parsley • Garlic.

Allergens

Barley
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Baking Sheet
Measuring Spoons
Strainer
Large Bowl
Small Bowl
Aluminum Foil
Medium Pot
Whisk
Measuring Cups

Tags

SEO
Ingredients
Beyond Meat®

Beyond Meat®

2 unit(s)

Pearl Couscous

Pearl Couscous

0.75 cup

Shawarma Spice Blend

Shawarma Spice Blend

1 tbsp

Garlic, cloves

Garlic, cloves

1 unit(s)

Zucchini

Zucchini

1 unit(s)

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Parsley

Parsley

7 g

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Mayonnaise

Mayonnaise

4 tbsp

Lemon

Lemon

1 unit(s)

Salt

Salt

0.5 tsp

Oil

Oil

1 tbsp

Pepper

Pepper

0.25 tsp

Preparation
1
Prep and roast veggies

  • 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.

2
Form and roast meatballs

  • Meanwhile, line another baking sheet with foil.
  • Add Beyond Meat® patties, 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.**

3
Start couscous

  • 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.

4
Make toum

  • 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.

5
Finish couscous

  • 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.

6
Finish and serve

  • Divide roasted veggie couscous between bowls. Top with Beyond Meat® meatballs and sprinkle with feta.
  • Dollop toum on top.
  • Squeeze a lemon wedge over top, if desired.

7

If you've opted to get Beyond Meat®, prepare and cook it the same way the recipe instructs you to prepare and cook the beef.**

Nutrition per serving

840

kcal

Calories

49

g

Fat

11

g

Saturated Fat

73

g

Carbohydrate

8

g

Sugar

9

g

Dietary Fiber

35

g

Protein

35

mg

Cholesterol

1130

mg

Sodium

0.2

g

Trans Fat

1150

mg

Potassium

175

mg

Calcium

9.5

mg

Iron

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