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Meatball couscous salad

  • Time to make: 20 mins
  • Serving: 4 people
Ingredients

Ingredients

  • 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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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