Cook Time: 20-25 mins - Serves: 2
Ingredients:
- HECK Steak & Butter Meatballs
- 250g Cous Cous
- 1 x Vegetable Stock Cube
- 250g Baby Tomatoes
- ½ Cucumber
- 200g Chickpeas
- Flat Leaf Parsley
- Olive Oil
- Salt & Pepper to season
Method:
- In a large hot pan with a little olive oil add the HECK Steak & Butter Meatballs. Cook until golden brown and cooked all the way through. Keep turning them as they cook.
- Whilst the meatballs cook, cook the cous cous. Add the cous cous into a large bowl and cover with boiling water, add in the stock cube and mix through. Cover with a tea towel and leave for around 8-10 minutes. Then fluff up with a fork once the water has evaporated.
- Slice up the tomatoes and cucumber. Drain off the liquid from the chickpeas too.
- Add everything into a bowl along with some dressing and seasoning then serve up.
NUTRITION INFORMATION
| per 100g | per person | |
|---|---|---|
| Energy | 907kJ/216kcal | 7684kJ/1832kcal |
| Fat | 9.7g | 82g |
| of which Saturates | 2.7g | 23g |
| Carbohydrate | 20g | 171g |
| of which Sugars | 5.0g | 43g |
| Protein | 11g | 95g |
| Salt | 19.3g | 163.8g |