Greek Lamb Meatballs with Pearl Couscous Salad and Lemon Hummus

Steps

1. oven grill to high (alternatively preheat BBQ grill to high). Line an oven tray with baking paper (if not using BBQ). Bring a large pot of salted water to the boil.
2. Use clean damp hands and a tablespoon to measure Greek lamb mince and roll into balls. Place on prepared baking tray and grill (in middle rack of oven) for 13–15 minutes, or until cooked through and golden. Turn once during cooking to ensure even browning. Alternatively, cook on BBQ grill, turning regularly for 5–6 minutes, until cooked through.
3. While meatballs are cooking, prepare the rest of the meal. Cook pearl couscous in pot of boiling water for about 8 minutes or until ‘al dente’ (just tender). Drain well and return to pot with a drizzle of olive oil to prevent sticking.
4. Remove core and seeds from capsicum and dice 1cm; peel and grate carrot; dice cucumber 1cm; thinly slice spring onions.
5. In a small bowl, whisk all salad dressing ingredients together. Add dressing to cooked couscous, along with the remaining chopped salad ingredients and mix to combine. Season to taste with salt and pepper.
6. In a small bowl mix together hummus, mayonnaise and lemon juice. Season to taste with salt and pepper.
7. Divide pearl couscous salad between plates. Top with Greek lamb meatballs and a dollop of lemon hummus.