• 500g veal mince
  • 2 tbsp ras el hanout
  • 1 egg
  • 1 handful fresh parsley, roughly chopped
  • 350g golden beetroot
  • 350g beetroot
  • 1 can olive oil mist spray
  • 1 handful fresh dill, roughly chopped
  • 1 handful fresh mint, roughly chopped
  • 125g 0% Greek yogurt
  • 1 lemon, juiced
  • 1 tbsp harissa paste


  1. 1

    To make the meatballs, put the mince, ras el hanout, egg and parsley in a bowl and season. Mix together to ensure all the ingredients are well combined, then shape into 12 balls. Transfer to a plate, cover with clingfilm and chill for a minimum of 30 minutes.

  2. 2

    Meanwhile, make the couscous. Put the golden beetroot in a food processor and blitz until it resembles very small couscous-like grains. Transfer to a bowl and repeat the process with the red beetroot, transferring to a separate bowl, so the colours don’t bleed. Heat a frying pan over a medium heat and mist with an olive oil spray.  Cook the golden beetroot for 4-5 minutes, or until the beetroot has softened but still retains a bit of bite. Transfer to a bowl and repeat with the red beetroot. Leave both to cool to room temperature, then toss gently together along with the herbs. Season and set aside.

  3. 3

    Heat a frying pan over a medium-high heat and spritz with olive oil spray. Cook the meatballs for 8-10 minutes, turning frequently to ensure they are browned evenly on all sides.

  4. 4

    Mix together the Greek yogurt and lemon juice. To serve, divide the couscous between 4 serving plates, top with 3 meatballs and drizzle with yogurt. Top each plate with a little dollop of harissa.

Nutritional Details

Each serving provides
  • Energy 1243kj 297kcal 15%
  • Fat 11.7g 17%
  • Saturates 4.2g 21%
  • Sugars 13.7g 15%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 440kj/105kcal

Each serving provides

14.9g carbohydrate 1.0g fibre 32.6g protein

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