Greek Bowl with Meatballs over Couscous

D found this recipe on my pinterest page.  There's a meme about the blogs getting to the point and not telling us their life stories and covering the page with ads.  I could hear D having words with his phone with this website.

I'm glad he stuck it out though.  It was good.

Greek Bowl with Meatballs over Couscous

Photo by ALB

Adapted from Life Tastes Good

Yield: 4 Servings
Prep Time: 15 mins.
Cook time: 15 mins.
Total time: 30 mins.

Ingredients
Yogurt Sauce
1 cup Non-fat Plain Greek yogurt
1/4 cup grated cucumber
4 garlic cloves, minced
1 teaspoon extra virgin olive oil
1 tablespoon fresh dill
1/4 teaspoon Kosher salt or to taste
1/4 teaspoon freshly cracked black pepper
1 tablespoon fresh lemon juice

Meatballs
1 pound 93%/7% beef
1/4 cup dry Italian breadcrumbs
1 large egg
2 tablespoons chopped fresh flat-leaf Italian parsley
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper

Cucumber Tomato Salad
1 cup finely diced cucumbers
1 cup grape tomatoes, halved
1/2 cup finely diced red onion
1 tablespoon chopped flat leaf Italian parsley
salt and pepper to taste

Couscous
1 cup water
1 teaspoon butter
1 cup uncooked couscous
Juice of 1/2 a lemon
salt and pepper to taste

Topping
4 TBSP Feta cheese
Freshly chopped parsley for garnish

Instructions
Combine Greek yogurt with grated cucumber, garlic, olive oil, dill, salt, and pepper. Mix in 1 tablespoon fresh lemon juice and stir to combine. Give it a taste and adjust the flavors to your liking. Cover and refrigerate until ready to serve.

Preheat the oven to 425°F. In a large mixing bowl, combine 1 pound ground beef, breadcrumbs, egg, Italian parsley, garlic, ground cumin, salt, and cracked black pepper. Mix well to combine and then form into 16 meatballs. Place them on a lightly greased baking sheet and bake in the pre-heated oven for about 10 minutes or until cooked through and no longer pink inside. Cooking time will vary depending on the size of your meatballs.

While the meatballs are cooking, dice cucumbers, tomatoes, red onions, and flat leaf parsley and combine in a serving dish. Salt and pepper to taste.

When the meatballs are cooked through, remove them from the oven to rest.

While the meatballs are resting, bring water, butter, and salt to a boil in a medium saucepan. Add 1 cup couscous, cover, and remove from the heat. Let stand for 4 minutes and then fluff with a fork. Squeeze the juice of 1/2 a lemon into the couscous and adjust the salt and pepper to your liking.

Assemble: Spoon 1/2 cup couscous into each of 4 serving bowls. Top with about a 1/4 cup of the tomato cucumber salad and 4 meatballs. Sprinkle on a tablespoon of Feta cheese (or as much as you like) and drizzle with yogurt sauce. Garnish with freshly chopped parsley and enjoy!


11 Smart Points (my additions/subtractions at 4 servings)