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Lemony meatballs with feta on tomato couscous

Lemony meatballs with feta on tomato couscous

You can make this dish with quinoa, too!

  • Serves 4
  • Less than 30 minutes


  • Meatballs:
  • 600g extra-lean beef or ostrich mince
  • 1 Tbsp (15ml) soy or Worcestershire sauce
  • Salt and milled pepper
  • 2 tsp (10ml) ground coriander
  • ½ punnet (10g) dill and/or mint, chopped (optional)
  • ½ punnet (10g) parsley, chopped
  • Grated peel of 1 lemon
  • 2 discs (200g) feta, crumbled
  • Glug oil, for frying

  • Couscous:
  • 2 cups (500ml) vegetable stock
  • 1 can (400g) chopped tomatoes, blitzed
  • 4 sprigs thyme
  • 1½ cups (375ml) couscous

  • For serving:
  • Tomato sauce
  • Feta, crumbled
  • Fresh herbs
  • Roasted tomatoes


  1. Combine meatball ingredients and shape into 16 meatballs.
  2. Heat oil in a pan and fry meatballs until browned all over and cooked.
  3. Heat stock, tomatoes and thyme together in a pot.
  4. Simmer for 15 minutes to reduce by half – you should be left with 2 cups (500ml) liquid.
  5. Combine sauce and couscous in a bowl, cover with clingfilm and steam until couscous is fluffy.
  6. Fluff up couscous with a fork and top with meatballs and a dollop of tomato sauce.
  7. Serve sprinkled with feta, fresh herbs and roasted tomatoes.
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