Serves: 4

Prep time:  25 mins

Cook time: 15 minutes

Ingredients

• 800g extra-lean beef mince
• 2 tsp beef stock powder
• 2 tsp garlic pepper steak seasoning
• 1 cup couscous
• 1 2/3 cups boiling water
• olive oil cooking spray
• 400g can chickpeas, drained, rinsed
• 1/2 cup mint leaves, chopped
• 1/4 cup flat-leaf parsley leaves, coarsely chopped
• 1 lemon, rind finely grated, juiced
• 1 small red onion, finely chopped
• 1/2 cup raisins, finely chopped
• 2 roma tomatoes, finely chopped
• 1/3 cup fat-free natural yoghurt

Method

1. Combine mince, stock powder and steak seasoning in a large bowl and mix well
2. Roll mince into balls, roughly the size of a golf ball and place aside
3. Place couscous in a large heatproof bowl and cover with boiling water and allow to stand for 3 to 4 minutes or until liquid is absorbed.
4. Heat a large, non-stick frying pan over medium heat
5. Spray meatballs with oil and cook, turning often, for 10 to 15 minutes or until browned and cooked through
6. Add chickpeas, mint, parsley, lemon rind, 2 tablespoons lemon juice, onion, raisins and tomatoes to couscous and stir to combine
7. Season with salt and pepper to taste
8. Spoon couscous salad into bowls
9. Top the salad with meatballs and 1 tablespoon yoghurt.

Image and full recipe source: Taste Australia