- 1 small red onion
- 1 large cauliflower, cut into small florets
- Spray cooking oil
- 500g lean lamb mince
- 2tbsp za’atar spice mix
- 175g wholewheat couscous
- 20g chopped fresh mint leaves, plus extra whole leaves to garnish
- 250g green beans, halved lengthways
- 150g reduced-fat Greek-style yogurt
- Heat the oven to 220°C/fan 200°C/gas 7 and line 2 large baking trays with non-stick baking paper. Cut half the onion into thin wedges, then divide between the trays along with the cauliflower florets. Spray with oil, then bake for 25 min or until golden and tender.
- Meanwhile, grate the remaining onion, then combine with the mince and spice mix in a medium bowl. Roll tablespoonfuls of the mince mixture into balls. Heat a large non-stick frying pan over a medium-high heat and spray with oil. Cook the meatballs in batches for 5–7 min until browned all over and cooked through.
- While the meatballs are cooking, put the couscous in a heatproof bowl and mix with 275ml freshly boiled water from the kettle. Cover and leave to stand for 5 min or until the water has been absorbed, then separate the couscous grains with a fork. Stir in the chopped mint.
- Steam the green beans until just tender, then toss with the roasted cauliflower and onion. Divide the couscous among 4 plates, then top with the meatballs and cauliflower salad. Drizzle with the yogurt, then garnish with mint leaves and sprinkle with ground black pepper to serve.
Vary it: This recipe works just as well using lean beef mince for the meatballs instead of lamb.
Nutrition per serving
Read more on how we calculate nutrition.
470kcal 37.5g 14.4g 5.6g 7.8g 9.6g 0.3g 252mg 43.4g 7.5mg