This dish is brimming with colour and flavour! Herb-packed tabbouleh, mildly spiced beef meatballs and a creamy hummus dressing all come together for a delightful weeknight feast.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Shawarma Spice Blend
Feta Cheese, crumbled(ContainsMilk/Lait)
Salt and Pepper*
Cut zucchini in half lengthwise, then into 1/2-inch thick half-moons. Cut tomato into 1/2-inch pieces. Zest, then juice half the lemon (whole lemon for 4ppl). Cut any remaining lemon into wedges. Roughly chop the parsley.
Combine beef, breadcrumbs, Shawarma spice blend and feta in a medium bowl. Season with pepper. Form mixture into 8 equal-sized meatballs (16 for 4ppl). Arrange meatballs on a foil-lined baking sheet,. Bake in the middle of the oven, until golden and cooked through, 12-14 min.
Heat a medium pot over medium heat. When hot, add 1 tbsp butter and 2/3 cup water (dbl both for 4ppl). Cover and bring to a boil over high heat. Remove pot from heat, stir in couscous, then cover and let stand, until tender and liquid is absorbed, 5-6 min. When couscous is tender, fluff with a fork. Stir in tomatoes, lemon zest, half the lemon juice and parsley. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then zucchini. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper.
While zucchini cooks, stir together hummus, remaining lemon juice and 1 tbsp water (dbl for 4ppl) in a small bowl. Season with pepper.
Divide couscous tabbouleh between bowls. Top with zucchini and meatballs. Top with a hummus drizzle and squeeze over a lemon wedge, if desired.