Shawarma-Inspired Beef Meatballs
with Roasted Veggie Couscous and Feta Cheese- Wheat
- Sulphites
- Egg
- Mustard
- Milk
- Barley
- Rye
- Sesame
- Soy
- Oats
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 as tasty and colourful as the iconic handheld.
Ingredients
250 g
Ground Beef
¾ cup
Pearl Couscous
(Contains: Wheat)
1 tbsp
Shawarma Spice Blend
(Contains: Sulphites)
1 unit
Garlic, cloves
200 g
Zucchini
160 g
Sweet Bell Pepper
7 g
Parsley
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 unit
Lemon
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
Not included in your delivery
1.5 tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
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 another 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 mixture!) Season with pepper, then combine.Roll mixture into 8 equal-sized meatballs (16 meatballs 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.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 roasted veggie couscous between bowls. Top with meatballs and sprinkle with feta.Dollop toum on top.Squeeze a lemon wedge over top, if desired.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The shawarma spice blend and lemon-garlic mayo sauce are widely praised for bringing the dish together beautifully. Some reviewers found the meatballs or couscous a bit bland on their own and recommend not skipping the sauce.
- Ease of prep: Most reviewers found this quick and straightforward to make; a few noted it takes longer than the estimated time when accounting for full prep.
- Suggestions: Add an egg to the meatball mixture for juicier results, and consider using chicken broth instead of water when cooking the couscous to boost its flavour. Toasting the couscous carefully over medium heat and watching it closely helps prevent burning.
- Leftovers: The couscous keeps well and several reviewers enjoyed it the next day; the full dish reheats nicely for lunches.
- Customisation: Several reviewers added extra vegetables — such as mushrooms, spinach, or onions — to the roasting pan to round out the meal. A few swapped the mayo for Greek yogurt or labneh in the sauce and found it gave a fresher, tangier result.
