What you'll be getting:

Meatballs with Couscous and Seasonal Veggies

Per Serving

125 g meatballs (ground beef, onions, parsley, salt, pepper, nutritional yeast, cumin) 

200 g couscous* salad (couscous, lemon juice, parsley, tomato, cucumber, avocado oil, salt, and pepper) 

1/4 c yogurt sauce (yogurt, lemon juice, parsley, tahini, salt, pepper, and nutritional yeast)

 

*quinoa in place of couscous

Equipment needed: oven-safe pan

Start heating up your pan, you want it to be large enough to easily fit all of the meatballs. When hot, add the meatballs. If your pan tends to stick add a tiny amount of oil before heating. 

Preheat your oven to 300 degrees. 

Pan fry the meatballs until they have gotten some color on them. Just a minute or 2. 

Place the whole pan into the oven. Set a timer for 10 minutes. 

While you are waiting for the meatballs to finish cooking, plate out the couscous. 

When the timer goes off, pull the meatballs from the oven and place them on top of the couscous. 

Drizzle a little yogurt sauce over each meatball and enjoy. From start to finish this dinner takes less than 15 minutes. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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