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!
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
Instructions
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.
