Enjoy these tasty meals made with pantry basics.
Cheesy Meatballs with Vegetable Couscous
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Serves 4
Ingredients:
Lemon Sauce
1 large onion, grated
1 tsp paprika
1 tsp ground ginger
½ tsp ground turmeric
¼ tsp ground cumin
1½ cups salt reduced chicken stock (or water)
¼ cup chopped parsley or coriander (or combination of both)
1 tbsp lemon juice
Meatballs
1 large onion, grated, extra
400g lean beef mince
1 egg, lightly beaten
1 cup grated reduced fat cheddar cheese
2 tbsp chopped coriander or parsley, extra
Freshly ground black pepper, to taste
Vegetable Couscous
1¼ cups couscous
1 cup diced sweet potato
½ cup chopped red capsicum
Method:
Place all the sauce ingredients, except the lemon juice in a large frypan. Bring to the boil, reduce heat to low and simmer for 15 minutes while preparing meatballs.
Combine all meatball ingredients and season to taste. Using clean hands, roll tablespoonfuls of mixture into balls.
Place meatballs into the reduced sauce and simmer for 15-20 minutes or until cooked through. Stir in lemon juice.
Prepare couscous according to pack instructions. Steam or microwave sweet potato and capsicum until tender. Stir through couscous and serve topped with cheesy meatballs and sauce.
Tip: Serve leftovers for lunch in wholemeal pita pockets for extra carbohydrates. Meatballs are also delicious served with a dollop of natural yoghurt.
Jewelled Haloumi and Spiced Vegetable Bake
Serves 4
Ingredients:
1 carrot, cut into small chunks
2 zucchinis, sliced into 2cm rounds
500g wedge of pumpkin, cut into 2cm cubes
1 red capsicum, cut into 2cm wedges
1 tbsp olive oil
1 tsp each ground cumin and coriander
2 tsp smoked paprika
⅓ cup (55g) currants
½ cup (70g) pistachio nuts, coarsely chopped
1 tbsp honey
400g haloumi (cut into 2-3cm thick steaks)
2 tbsp red wine vinegar
1 tbsp olive oil, extra
2 tbsp finely chopped mint
Method:
Preheat oven to 200°C (180°C fan forced). Place vegetables in a large baking paper lined roasting tray, drizzle with olive oil, sprinkle with spices, season with salt and toss to coat evenly. Bake for 20 minutes.
Meanwhile, combine currants, pistachios and honey and place evenly on each slice of haloumi to form a topping.
Remove the vegetables from the oven and make a few indentations in the vegetables to fit the haloumi.
Nestle the haloumi in among the roasted vegetables and cook for a further 10 minutes or until vegetables are cooked and haloumi is warmed through.
Combine vinegar and extra olive oil and season to taste. Pour dressing over the hot vegetables, sprinkle with fresh mint and serve.
Recipes and photos: https://www.dairy.com.au/