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Meatball couscous salad

Author: Megan Cameron-Lee

Photographer: Mark O'Meara

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Serves: 4

Time to make: 20 mins

Ingredients

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500g store-bought lean beef meatballs (we used Al Brown’s)
1 cup wholemeal couscous
1 bunch parsley, chopped
juice of 1 lemon
8 cups mixed salad leaves
250g punnet cherry tomatoes, halved
½ cup hummus

Instructions

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1 Spray a large non-stick frying pan with oil and set over medium-high heat. Cook meatballs, turning, for 15 minutes, or until golden and cooked through.

2 Meanwhile, cook couscous according to packet instructions, then fluff grains with a fork. Add parsley and lemon juice, then stir to combine.

3 Divide salad leaves among 4 serving bowls. Top with parsley, couscous, cherry tomatoes and meatballs. Thin hummus by stirring with 1/4 cup of water in a small bowl. Drizzle hummus over meatball salad and serve.

Variations

Instead of thinning out the hummus, you can serve this salad with a dollop of thicker hummus on top.

Nutrition Info (per serve)

Calories 433 cal

Kilojoules 1810 kJ

Protein 44 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 6 g

Dietary fibre 7 g

Sodium 450 mg

Calcium 130 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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