Baked Chicken & Feta Meatballs with Pearl Couscous Salad

Ingredients

Chicken meatballs

• 500 g (1 lb 2 oz) chicken mince
• 1 medium zucchini, grated
• 1 size 7 egg
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon lemon zest
• 1 tablespoon sweet chilli sauce
• 100 g (3½ oz) creamy cow's feta, crumbled
• 2 cloves garlic, crushed
• ½ cup dried breadcrumbs
• ½ cup finely grated parmesan
• ½ teaspoon table salt
• ¼ teaspoon cracked pepper
• 2 tablespoons olive oil

Couscous salad

• 1 cup pearl couscous
• 1 telegraph cucumber
• 1 red capsicum, core removed
• ¼ small red onion
• 2 tablespoons roughly chopped fresh parsley
• 2 tablespoons roughly chopped fresh mint
• 1 teaspoon finely grated lemon zest
• 4 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 clove garlic, crushed
• 1 teaspoon dried oregano

Yoghurt dressing

• ¾ cup greek yoghurt
• 1 small clove garlic, crushed
• 1 pinch salt

Method

1. Preheat the oven to 180°C (350°F) fan-bake and line a large roasting dish with baking paper.
2. Place all the meatball ingredients, apart from the oil, in a large bowl, and mix well. I find the easiest way to do this is with my hands. Once combined, roll the mixture into 18–24 walnut-sized balls then place in the roasting dish. Drizzle with the oil.
3. Bake the meatballs for 30–35 minutes or until lightly golden and cooked through. The cook time will vary depending on the size of the meatballs. They will become dry if overcooked.
4. While the meatballs are baking, make the couscous salad. Bring a large pot of salted water to the boil. Add the couscous and cook for 6–8 minutes or until tender. Drain then transfer to a large bowl.
5. Cut the capsicum and cucumber into small cubes and finely dice the red onion. Place in the bowl along with the couscous and the remaining salad ingredients. Season to taste with salt and pepper. If you like the flavour a little more sharp, add extra lemon juice.
6. In a small bowl, combine the yoghurt dressing ingredients. Serve the meatballs with yoghurt dressing, couscous salad and a drizzle of olive oil.