Ingredients

• 300g lean ground lamb
• 1 large zucchini (approx. 250g)
• 2 medium carrots (approx. 150g)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon
• 30ml olive oil
• Juice of 1/2 lemon
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. In a medium bowl, combine the ground lamb, half of the chopped onion, half of the minced garlic, cumin, coriander, paprika, cinnamon, half the parsley, salt, and pepper. Mix well and form into 10–12 small meatballs.
2. Heat 15ml of olive oil in a large non-stick pan over medium-high heat. Add the meatballs and cook for 8–10 minutes, turning regularly until browned and cooked through. Remove and set aside.
3. While the meatballs cook, grate the zucchini and carrots using a box grater or food processor. Gently squeeze the grated zucchini to remove excess water.
4. In the same pan, add the remaining olive oil. Sauté the remaining onion and garlic for 2–3 minutes until softened and fragrant.
5. Add the grated zucchini and carrot. Cook for 3–4 minutes, stirring frequently, until just tender-crisp. Avoid overcooking.
6. Remove from the heat. Stir in the lemon juice, remaining parsley, and all the mint. Season with salt and pepper to taste.
7. To serve, divide the zucchini-carrot 'couscous' between two plates and top with the warm lamb meatballs.

Tips & Substitutions

• Make it leaner: Swap part of the lamb for ground turkey or chicken if you prefer a lighter option.
• Add a sauce: Drizzle a spoonful of Greek yogurt mixed with lemon and garlic over the top for extra creaminess.
• Meal prep friendly: The meatballs and vegetable couscous can be made ahead and stored separately for up to 3 days.

Nutrition

Calories: 1135 kcal

• Fat: 83g
• Carbohydrates: 30g
• Fiber: 11g
• Protein: 65g

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