Shawarma Beef Meatballs
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 tasty and colourful as the iconic handheld.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
g
Ground Beef
cup
Freekeh
(Contains Gluten)
tbsp
Shawarma Spice Blend
(Contains Sulphites)
g
Garlic
g
Sweet Bell Pepper
g
Parsley
tbsp
Sour Cream
(Contains Milk)
tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
unit
Lemon
unit
Chicken Broth Concentrate
tbsp
Italian Breadcrumbs
(Contains Egg, Milk, Sesame, Soy, Sulphites, Gluten)
Not included in your delivery
tbsp
Oil*
tbsp
Salt and Pepper*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F.Wash and dry all produce. Garlic Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Peel, then mince or grate garlic. 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 a baking sheet with foil.Add beef, breadcrumbs, remaining Shawarma Spice Blend and 1/4 tsp (1/2 tsp) salt to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to the mixture!) Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 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 1/2 tbsp (1 tbsp) oil, then 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 heat. Once boiling, reduce heat to medium-low. Simmer, still covered, until couscous is tender, 6-8 min.
Meanwhile, 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 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 couscous between bowls. Top with meatballs and sprinkle with feta. Dollop toum on top. Squeeze a lemon wedge over top, if desired.
