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Shawarma-Inspired Double Beef Meatballs
with Roasted Veggie Couscous and Feta Cheese
This abundant bowl is inspired by the classic Middle Eastern shawarma. With savoury beef meatballs, roasted veggies, couscous and salty feta cheese, it's equally as tasty and colourful as the iconic handheld.
Ingredients: Ground beef • 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Beef
¾ cup
Pearl Couscous
(Contains Wheat)
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
1 unit(s)
Garlic, cloves
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
7 g
Parsley
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Italian Breadcrumbs
(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Lemon
Not included in your delivery
¾ tsp
Salt*
1 tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.
- To a large bowl, add beef, breadcrumbs, remaining Shawarma Spice Blend and 1/2 tsp (1 tsp) salt to a large bowl. Season with pepper, then combine.
- Roll mixture into 16 (32) equal-sized meatballs.
- 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 heat.
- Once boiling, reduce heat to medium-low. Simmer, still covered, until couscous is tender, 6-8 min.
- 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.
If you've opted for double beef, add an extra 1/4 tsp (1/2 tsp) salt to the beef mixture. Roll mixture into 16 (32) equal-sized meatballs.
