Live well. Eat well.

Susie B’s Meatballs with Mint Couscous

30 mins | Serves 4

  • 500g Peppercorn Extra Lean Meatballs
  • 2 garlic cloves, peeled and crushed
  • 2 tsp sumac spice
  • 1 lemon, juiced
  • 2 tbsp olive oil
  • 200g natural yoghurt
  • ½ cup coriander, chopped finely
  • ½ cup mint, chopped finely
  • 1 red chilli, deseeded, finely chopped
  • 1 red onion, chopped finely
  • Couscous

1 – Heat a tbsp of olive oil in a pan over a medium heat and cook the meatballs for 1-2 minutes each side.

2 – Cook couscous according to packet directions.

3 – Mix the coriander, mint, chilli, red onion, sumac and 1 tbsp of olive oil together.

4 – For the dressing, finely chop the cucumber and garlic.

5 – Combine the yoghurt, cucumber, garlic and lemon juice in a bowl together.

6 – Divide the meatballs and couscous amongst the plate and top with a good spoonful of the yoghurt and mint mixture.


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