Barley and couscous tabbouleh with meatballs and tzatziki

Ingredients:

Salad: 

• 1 cup (220g) pearled barley, cooked  
• ½ cup (125ml) wholewheat couscous, cooked  
• 2 punnets (250g each) cherry tomatoes, quartered  
• ½ head (about 250g) broccoli, grated  
• Handful each fresh mint, parsley and coriander, chopped  
• Juice (60ml) of 1 lemon  
• Olive oil, for drizzling 
• Salt and milled pepper  

Meatballs:  

• 500g lean beef mince  
• ½ can (200g) brown lentils, rinsed and drained  
• Salt and milled pepper  
• 1 Tbsp (15ml) soy sauce or Worcestershire sauce  
• 2 cloves garlic, finely grated  
• Handful each fresh coriander and parsley, chopped  
• Oil, for frying  

For serving:  

• 2 tubs (120g each) PnP tzatziki  
• ½ cucumber, cut into matchsticks or ‘noodles’ 
• 2 discs (about 100g) reduced-fat feta, crumbled  
• 1 punnet (20g) rocket  
• Lemon wedges (optional) 

Method

1. Combine salad ingredients in a bowl and drizzle with oil. 
2. Season and set aside.  
3. Combine meatball ingredients and roll mixture into balls.  
4. Heat oil in a pan and cook meatballs to your liking.  
5. Arrange meatballs on a platter with salad, tzatziki and cucumber ‘noodles’.  
6. Scatter with feta and rocket, and serve with lemon wedges on the side. 

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