Ingredients (serves 4)
800g extra-lean beef mince
2 teaspoons beef stock powder
2 teaspoons garlic pepper steak seasoning
1 cup couscous
1 2/3 cups boiling water
olive oil cooking spray
400g can chickpeas, drained, rinsed
1/2 cup mint leaves, chopped
1/4 cup flat-leaf parsley leaves, coarsely chopped
1 lemon, rind finely grated, juiced
1 small red onion, finely chopped
1/2 cup Sunbeam raisins, finely chopped
2 roma tomatoes, finely chopped
1/3 cup fat-free natural yoghurt
Method
Combine mince, stock powder and steak seasoning in a large bowl. Mix well. Roll tablespoons mince into balls.
Place couscous in a large, heatproof bowl. Cover with boiling water. Cover bowl and stand for 3 to 4 minutes or until liquid is absorbed. Stir with a fork to seperate grains.
Heat a large, non-stick frying pan over medium heat. Spray meatballs with oil. Cook, turning often, for 10 to 15 minutes or until browned and cooked through.
Meanwhile, add chickpeas, mint, parsley, lemon rind, 2 tablespoons lemon juice, onion, raisins and tomatoes to couscous. Stir to combine. Season with salt and pepper. Spoon couscous salad into bowls. Top with meatballs and 1 tablespoon yoghurt. Season with pepper. Serve.
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