Lamb Feta Meatballs & Couscous

• Ground lamb(500 g)
• Feta(120 g)
• Onion(1)
• Garlic(3 cloves)
• Breadcrumbs(50 g)
• Eggs(1)
• Dried Oregano(2 tsp)
• Cumin(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Olive oil(3 tbsp)
• Couscous(220 g)
• Bell pepper(1)
• Courgette(1)
• Lemon(1)
• Flat Leaf Parsley(20 g)
• Fresh mint(10 g)
• Vegetable Broth(300 ml)
• Greek yogurt(180 g)

Method

1. 1

   Finely grate half of the {Onion}, mince the {Garlic}, crumble the {Feta}, chop the {Fresh parsley} and {Fresh mint}, dice the remaining {Onion}, and cut the {Bell pepper} and {Zucchini} into small bite-size pieces. Zest and juice the {Lemon}.

   ~10 min

2. 2

   Mix the grated half of the {Onion}, half the {Garlic}, half the {Feta}, {Ground lamb}, {Breadcrumbs}, {Eggs}, {Dried Oregano}, {Cumin}, {Salt}, and {Black pepper}. Roll into 16 small meatballs.

   ~8 min

3. 3

   Heat {Olive oil} in a large deep skillet over medium-high heat. Add the meatballs and cook, turning often, until golden-brown all over and nearly cooked through, 8 minutes. Transfer to a plate.

   ~8 min

4. 4

   In the same skillet, cook the diced {Onion}, {Bell pepper}, {Zucchini}, and remaining {Garlic} for 5 minutes until softened. Stir in the {Couscous}, then pour in the {Vegetable Stock}. Bring to a simmer, cover, and cook for 5 minutes.

   ~10 min

5. 5

   Return the meatballs to the skillet with any juices. Cover and cook for 6 minutes until cooked through. Fluff the couscous, then fold through the remaining {Feta}, most of the {Fresh parsley}, most of the {Fresh mint}, and the {Lemon} zest and juice.

   ~6 min

6. 6

   Spoon the {Greek yogurt} over the meatballs and couscous, then finish with the remaining herbs and serve straight from the skillet or in shallow bowls.

   ~0 min