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Essential Olive Oil500ml
500mlItem price
£5.50Price per unit
£1.10/100mlCreamy feta, plump meatballs and rich tomato sauce are a winning combination.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat ½ tbsp oil in a large, high-sided frying pan over a medium-high heat; fry the meatballs until golden all over (about 5 minutes). Set aside on a plate. Drain most of the fat from the pan, leaving just 1 tbsp. Return to the heat and fry the onion for 5 minutes, then add the garlic and cumin; cook for 1 minute. Lower the heat, add the tomato purée and cook for 1 minute. Stir in the tomatoes and meatballs. Cook for 10 minutes. There should be no pink meat remaining. Meanwhile, boil the kettle.
Put the couscous in a large heatproof bowl; stir in a pinch of salt. Pour over 350ml just-boiled water, cover with a plate and set aside for 5 minutes. In a small bowl, mix the parsley, lemon zest, juice and the remaining ½ tbsp oil. Fluff up the couscous with a fork; stir through the parsley mixture. Stir the spinach into the meatballs until wilted (you may need to add it in batches) and season. Divide the couscous between 4 plates, top with the meatballs and scatter over the feta.
Dill or coriander work well in place of the parlsey.
Typical values per serving when made using specific products in recipe
Energy | 2,210kJ/ 528kcals |
---|---|
Fat | 25g |
Saturated Fat | 12g |
Carbohydrates | 36g |
Sugars | 8.4g |
Fibre | 5.6g |
Protein | 36g |
Salt | 1.7g |
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