Sumac Meatballs and Crisp Cucumber Salad
with Sultana Couscous
Sumac spiced meatballs are paired with a (soon to be favourite) crisp, crunchy and vinegary cucumber and red onion salad. Sultana raisin flecked couscous takes this dish to the lighter side!
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
Ground Beef
132 g
Mini Cucumber
56 g
Red Onion
7 g
Dill
1 tsp
Sumac
¼ cup
Panko Breadcrumbs
(Contains Wheat)
½ cup
Couscous
(Contains Wheat)
1 tbsp
Garlic Puree
2 tbsp
White Wine Vinegar
(Contains Sulphites)
28 g
Sultana Raisins
56 g
Carrot, julienned
Not included in your delivery
2 tbsp
Oil*
½ tsp
Salt and Pepper*
¼ tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Slice the cucumber into 1/4-inch rounds. Roughly chop the dill.
Combine beef, panko, sumac, 1/4 tsp garlic puree and 1/4 tsp salt (dbl both for 4 ppl) in a large bowl. Season with pepper. Form beef mixture into 8 equal-sized meatballs (16 for 4 ppl). Add meatballs to a parchment-lined baking sheet. Bake in the top of the oven, until cooked through, 12-14 min.**
While the meatballs bake, add 2/3 cup water and 1 tbsp butter (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove pot from heat, then add couscous and raisins. Stir to combine. Cover and let stand for 5 min.
Whisk together vinegar, dill, remaining garlic puree, 1/4 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a medium bowl. Add the cucumbers, carrots and onions. Season with salt and pepper, then toss to coat.
Fluff the couscous with a fork, then season with salt. Divide the couscous between bowls. Top with the sumac meatballs and marinated cucumber salad.
