Shawarma-Inspired Plant-Based Ground Protein Meatballs
with Roasted Veggie Couscous and Feta Cheese
This deconstructed wrap is inspired by the classic Middle Eastern dish. With savoury plant-based ground protein meatballs, roasted veggies, couscous and salty feta cheese, it's equally as tasty and colourful as the iconic handheld.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Plant-Based Ground Protein
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
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
1 unit(s)
Lemon
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
Not included in your delivery
½ tsp
Salt*
1 tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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 plant-based ground protein, breadcrumbs, remaining Shawarma Spice Blend and 1/4 tsp (1/2 tsp) salt to a large bowl. 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 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, peel, then mince or grate garlic.
- 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 to get plant-based ground protein, prepare and cook it the same way the recipe instructs you to prepare and cook the beef.**
Si vous avez choisi le haché de protéines, le préparer et le cuire de la même façon que la recette vous indique de préparer et de cuire le bœuf **.
