Description
A delightful Mediterranean dish featuring spiced meatballs, refreshing salad, and couscous.
Ingredients
- 1 pound grass-fed ground beef
- 1/4 cup finely chopped red onion
- 1 large egg
- 3 teaspoons finely chopped mint
- 3 teaspoons finely chopped parsley
- 1/4 teaspoon allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/2 teaspoon crushed red pepper
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon minced garlic
- 1 cup dry pearl couscous
- 1/2 teaspoon minced garlic
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups chopped cucumber
- 1 1/2 cups halved grape tomatoes
- 1/2 cup sliced or chopped red onion
- 1 tablespoon fresh chopped parsley or mint
- 1/2 cup crumbled feta
- 3 tablespoons plain Greek yogurt
- 2 tablespoons tahini
- 1-2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon minced garlic
- 2 tablespoons water (or more as needed)
- 1/4 cup toasted pine nuts (optional)
Instructions
- Preheat the oven to 375°F and soak 4 bamboo skewers in water if using.
- Combine all ingredients for the meatballs in a large mixing bowl. Mix well and roll the mixture into 1-inch balls.
- Slide the meatballs onto the soaked skewers and place them on a lightly oiled baking sheet. Bake for 17-20 minutes or until cooked through.
- While the meatballs are baking, prepare the couscous. Start by boiling water in a pot, then add the couscous, minced garlic, lemon juice, olive oil, salt, and pepper. Cover the pot and cook for about 10 minutes, or until the couscous is tender.
- Slice the cucumber, tomatoes, and onion. In a large bowl, toss the vegetables with the cooked couscous, feta cheese, and fresh parsley or mint.
- For the tahini sauce, mix the Greek yogurt, tahini, lemon juice, salt, minced garlic, and water in a small bowl until smooth.
- Assemble the salad bowls by distributing the couscous salad mixture into bowls, topping each with the baked meatballs, and drizzling with the tahini sauce.
- Optional: Toast pine nuts in a skillet over medium heat with a little olive oil. Sprinkle the toasted pine nuts over each bowl before serving.
Notes
Don’t overmix the meatballs for tenderness. Soaking skewers is recommended to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean