Lamb and couscous meatball wraps
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Time to make:
$4.25 per serve
(at time of publication)
Full ingredients list:
- 1/3 cup instant couscous
- 300g lean lamb mince
- zest and juice of 1 lemon
- 1 teaspoon Moroccan seasoning
- 400g can no-added-salt chickpeas, rinsed, drained
- 2 cups baby spinach
- 2 cups cherry tomatoes
- 4 wholegrain wraps, such as Old El Paso wholegrain tortillas
- 1/4 cup low-fat plain yoghurt, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook couscous according to packet instructions, then leave to cool for 5 minutes. Combine couscous, lamb mince, lemon zest and Moroccan seasoning in a large bowl; mix well and form into 20 meatballs.
Step 2 Spray a large non-stick frying pan with cooking oil and set over high heat. Add meatballs and cook for 3–4 minutes, or until evenly browned.
Step 3 Combine lemon juice, half of the chickpeas and 1 tablespoon water in a small food processor; blend until hommous is chunky.
Step 4 Warm wraps. Place one-quarter of the hommous on each wrap; spread in a thick layer. Add some spinach and tomatoes to each wrap along with 5 meatballs and remaining chickpeas. Fold wrap and serve with remaining spinach and tomatoes. Add a dollop of yoghurt if desired.
Make it gluten free: Use gluten-free wraps and replace the instant couscous with brown rice or quinoa.
About this recipe
First published: February 2014