Wrap your mouth around these meatballs, which are mixed with couscous soaked in chicken stock to make them extra tender and flavourful.
- ⅓ cup (65 g) couscous
- ⅔ cup (160 ml) chicken stock
- 300 g lamb mince (ground lamb)
- 1 tbsp honey
- 1 tsp finely grated lemon rind
- 1 tsp chopped rosemary leaves
- sea salt and cracked black pepper
- 80 g feta, coarsely chopped
- baby spinach leaves
- mint leaves
- cherry tomatoes, halved
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place the couscous in a bowl and pour over the hot stock. Cover with plastic wrap and stand until the stock has been absorbed.
2. Combine the couscous, mince, honey, rind, rosemary, salt and pepper and mix well. Stir in the feta. Shape the mixture into ⅓-cup flat patties.
3. Heat a non-stick frying pan over medium heat. Add the patties and cook for 4–5 minutes each side or until cooked through.
4. To serve, place flatbread on serving plates and spread with hummus. Top with spinach, mint, tomato and the meatballs.