Spicy meatballs on couscous with spinah




¦ 750g minced beef

¦ 10ml (2 teaspoon) grated lemon zest

¦ 5ml (1 teaspoon) ground cumin

¦ 3ml (½ teaspoon) ground coriander

¦ 3ml (½ teaspoon) dried oregano

¦ salt and freshly ground black pepper

¦ 250ml (1 cup) couscous

¦ 315ml (1 ¼ cup) vegetable stock or

boiling water

¦ 80g baby spinach

¦ 1 each red and yellow pepper, finely diced

¦ 5ml (1 teaspoon) olive oil

¦ 45ml (3 tablespoon) fresh lemon juice


In a large bowl, combine the beef mince,

lemon zest, cumin, coriander, oregano and

½ teaspoon each salt and pepper. Form into

16 small patties.

Transfer to baking sheet and roast until

cooked through, 5 to 7 minutes.

Meanwhile, place couscous in a large bowl

and add just boiled water. Cover with glad

wrap and let sit until all the water is absorbed,

10 minutes.

Fold in spinach, peppers, lemon juice and

season with salt and pepper to taste; serve

with the meatballs

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