Barley and couscous tabbouleh with meatballs and tzatziki

Use falafel instead of meatballs for a great vegetarian version.

Under 45 minutes

Serves 4


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  • 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  



  • 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) 



  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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