Couscous Salad with Mini Meatballs


  • Salad:
  • 2 packs Mini Meatballs
    1 box couscous
    1 pomegranate
    ½ cucumber, diced
    2 spring onions, sliced
    1 tray cherry tomatoes, halved
    1 red onion, diced finely
    bunch fresh mint, chopped roughly (reserve some for labneh)
    bunch parsley, chopped roughly
    juice of 1 lemon
    olive oil
    ras el hanout (ca. 1 – 2 tbs)
    salt and pepper
    oil (for frying)


  • 250 ml Soy or Turkish yogurt
    lemon juice
    2 cloves garlic, minced finely
    small handful chopped mint
    olive oil



Prepare couscous according to the directions on the package, drain if needed and allow to cool. Roll the pomegranate on the kitchen counter while applying pressure, to loosen the seeds. Cut the pomegranate, and tap each half with a wooden spoon so the seeds fall out. In a salad bowl, combine couscous and the other salad ingredients. Season to taste with the ras el hanout, salt, pepper, olive oil and lemon juice.

Combine yogurt, garlic and chopped mint in a bowl. Season to taste with salt, pepper and a little lemon juice. Drizzle with olive oil and add a pinch of paprika.

Pan fry the Mini Meatballs in oil until nicely browned and serve alongside the salad with the labneh.