Couscous salad with spicy beef meatballs and mint

Fairlady
4 servings Prep: 15 mins, Cooking: 20 mins
Rate this recipe
If you like it spicy, this salad is for you!

By Food24 December 02 2016
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Ingredients (18)

180 g couscous — wholewheat
2 cup stock — chicken, boiling hot
SPICY MEATBALLS:
500 g beef mince — lean
1 tsp paprika — smoked
1 cumin — ground
1 tsp coriander — ground
1 dried chilli flakes
2 sesame seeds — toasted
sea salt and freshly ground black pepper
oil — for frying
SALSA:
75 g pomegranate rubies
250 g rosa tomatoes — baby, halved
4 red onions — chopped
DRESSING:
2 lemon juice
TO SERVE:
100 g apricots — Turkish, chopped
100 g almonds — toasted
50 g pistachio nuts — toasted
100 g baby spinach
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Method:

Heat a medium-sized frying pan, dry-fry the couscous for 2–3 minutes, until toasted and golden, remove from heat and place in a heat-proof bowl. Add the olive oil and pour over the chicken stock, cover with clingwrap and allow to stand for 5 minutes.

Place mince in a bowl; add spices and sesame seeds, season well, roll mince into small balls and place on a baking tray. Heat a small frying pan, add oil and fry meatballs until golden and cooked through, set aside.

For the salsa: Toss together all the ingredients.

For the dressing: Whisk together the oil and lemon juice.

To assemble: Fluff couscous with a fork, place on a platter, add meatballs, apricots, nuts and baby spinach leaves, season, drizzle over dressing and serve topped with the salsa.

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