Lamb Meatball & Couscous Salad with Yoghurt Dressing
Prep time:
Cook time:
Total time:
yield: 2
- 2 cups pearl couscous
- 200g lamb mince
- 2 teaspoons fresh mint, finely chopped
- 2 teaspoons fresh rosemary, finely chopped
- 1 tablespoon pine nuts
- 2 tablespoons goat's cheese, crumbled
- Salt & pepper
- 2 teaspoons olive oil for cooking (+ 2 teaspoons to serve)
- 1 cup baby spinach leaves, washed
- ⅓ cup Greek yoghurt, unsweetened
- 1 teaspoon fresh mint, finely chopped
- 1 teaspoon fresh coriander, finely chopped
- ¼ teaspoon cumin
- Cook couscous on medium-high heat at a ratio of of 1:1.5 with 1 teaspoon of oil for 10 minutes until soft
- Drain, rinse & set aside
- Whilst cooking couscous, heat oil in a frypan on medium-high heat
- Combine lamb mince, mint, rosemary, goat's cheese, pine nuts, salt & pepper making tight small balls with your hands
- Once frypan is heated, add meatballs to the pan
- Cook on each side for several minutes until browned & cooked through
- Remove from heat & set aside
- Combine dressing ingredients until mixed well
- Serve spinach, couscous, remaining oil, meatballs & yoghurt dressing immediately
Recipe by Nadia Felsch at https://nadiafelsch.com/2014/10/26/lamb-meatball-couscous-salad-with-yoghurt-dressing/
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