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Meatball and couscous salad

Always a family favourite – we've swapped the spaghetti for couscous to make this meatball meal a little healthier.

Serves 4

Prep Time 10 min

Cooking Time 20 min


  • Cooking oil spray
  • 500g ready-made extra-lean beef meatballs
  • 225g wholewheat couscous
  • ½tsp allspice
  • 275ml hot reduced-salt vegetable stock
  • Juice 1 lemon
  • 25g bunch fresh flatleaf parsley, chopped
  • 150g mixed salad leaves
  • 250g cherry tomatoes, halved
  • 125g reduced-fat hummus


  1. Spray a large non-stick frying pan with oil and set over a medium-high heat. Fry the meatballs, turning occasionally, for 15–20 min until golden brown and cooked through.
  2. Meanwhile, put the couscous and allspice in a medium bowl and pour over the hot stock. Cover and allow to stand for 6 min, then fluff the grains with a fork. Add the lemon juice and half the parsley. Stir to combine.
  3. Divide the salad leaves and couscous among 4 plates. Top with the cherry tomatoes and meatballs.
  4. Mix the hummus with 4tbsp cold water in a small bowl, then drizzle over the meatballs and couscous salad. Scatter with the remaining parsley and add a grind of pepper.

Nutrition per serving

Read more on how we calculate nutrition.
565kcal 38.2g 24g 8.7g 7.8g 6.3g 1.8g 72mg 49.4g 5.3mg

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