Meatball couscous salad
Nutrition Info.(per serve)
500g store-bought lean beef meatballs (we used Al Brown’s)
1 cup wholemeal couscous
1 bunch parsley, chopped
juice of 1 lemon
8 cups mixed salad leaves
250g punnet cherry tomatoes, halved
1/2 cup hummus
Total fat 10g
Saturated fat 3g
Dietary fibre 7g
1 Spray a large non-stick frying pan with oil and set over medium-high heat. Cook meatballs, turning, for 15 minutes, or until golden and cooked through.
2 Meanwhile, cook couscous according to packet instructions, then fluff grains with a fork. Add parsley and lemon juice, then stir to combine.
3 Divide salad leaves among 4 serving bowls. Top with parsley, couscous, cherry tomatoes and meatballs. Thin hummus by stirring with 1/4 cup of water in a small bowl. Drizzle hummus over meatball salad and serve.
Instead of thinning out the hummus, you can serve this salad with a dollop of thicker hummus on top.
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