This dish is ideal for when you want something cosy but packed with flavour and doesn’t take you hours to make. I was craving a tagine but didn’t want to be cooking for too long and so this is my 20 minute solution! I love how this meal is jewelled with colour and that’s not just for aesthetics. This dish is not only packing 35g protein and 13.5g fibre but we’re also getting 8 plant points. Which means you’re benefiting from iron, vitamin c, a, b12, k, an and also zinc. That’s a whole lotta immune supporting and feel good benefits for only 20mins of cooking.
Serves: 2
Ingredients
For the meatballs:
200g lamb mince (20% fat)
Zest of ½ a lemon
Pinch of sea salt
2 tsp ras el hanout
For the couscous:
70g wholewheat couscous
1 tsp ras el hanout
Juice of ½ a lemon
Zest of ½ a lemon
160g tenderstem broccoli, cut into bite-sized chunks
120g plum or cherry tomatoes, halved
1 tsp apple cider vinegar
40g soft apricots, chopped into small pieces
4 tsp pomegranate seeds
4 sprigs of mint, roughly chopped
½ tin chickpeas (about 120g drained)
1 tsp pickled red onions
Sea salt and black pepper
For the minty yogurt sauce:
100g 0% fat Greek yogurt
2 sprigs of mint, finely chopped
Juice of ½ a lemon
Method
Preheat the oven to 180°C.
Line a baking tray with baking paper.
Combine the lamb mince, ras el hanout, lemon zest, and salt in a bowl using your hands. Roll into six equal-sized balls, place on the baking tray, and put into the oven.
Place the broccoli and tomatoes in a baking dish with the apple cider vinegar and season with salt and pepper. Put into the oven to cook.
The meatballs and veg should take around 15 minutes to cook.
To make the sauce, combine all the ingredients in a bowl and mix together.
To make the couscous, follow the pack instructions for water amounts and add the ras el hanout. While it’s covered and cooking through, prep the other elements.
When the couscous has 2 minutes left, add the chickpeas to warm them through.
Once the couscous is ready, stir in the lemon juice and zest.
To serve, you can also stir through the apricots, pomegranate seeds, mint, and pickled red onions or top the cous cous with them along with the meatballs and sauce.
Nutrition per serving (serves 2): ~530 kcal | ~35g protein | ~57g carbs | ~17g fat | ~13.5g fibre