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*
Before starting, preheat the oven to 425°F. Wash and dry all produce.
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 4 ppl). 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 4 ppl). Arrange meatballs on a foil-lined baking sheet. Bake in the middle of the oven, until cooked through, 12-14 min.**
While meatballs cook, heat a medium pot over medium heat. When hot, add 1 tbsp butter and 2/3 cup water (dbl both for 4 ppl). 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.
While couscous cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper.
While zucchini cooks, stir together hummus, half the lemon juice and 1 tbsp water (dbl for 4 ppl) in a small bowl. Season with pepper.
Fluff couscous with a fork. Stir in tomatoes, lemon zest, remaining lemon juice and parsley. Season with salt and pepper. Divide couscous tabbouleh between bowls. Top with zucchini and meatballs, then drizzle hummus over top. Squeeze over a lemon wedge, if desired.