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Greek-Style Chicken Meatball Couscous Salad

A fresh and satisfying Greek-style couscous salad topped with warmly spiced chicken meatballs, crisp vegetables, feta, olives and a cooling lemon yoghurt dressing. High in protein, colourful and ideal for an easy lunch, dinner or meal prep.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4 Servings
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Ingredients Equipment Method

Ingredients
  

For the spiced chicken meatballs
  • 500 g lean chicken mince
  • 1 small red onion finely diced or grated
  • 2 garlic cloves crushed
  • 1 medium egg
  • 40 g wholemeal breadcrumbs
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp red chilli powder
  • ½ tsp garam masala
  • 1 tsp dried oregano
  • 1 tsp mixed herbs
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp extra virgin olive oil for cooking
For the couscous
  • 200 g couscous ideally wholewheat
  • 250 ml boiling water or reduced-salt vegetable stock
  • 1 tbsp extra virgin olive oil
  • Juice of ½ a lemon
  • Small handful fresh parsley finely chopped
  • Black pepper to taste
For the Greek-style salad
  • 1 small romaine or cos lettuce roughly chopped
  • 250 g cherry tomatoes halved
  • ½ large cucumber diced
  • 1 red pepper diced
  • ½ small red onion thinly sliced
  • 60 g feta roughly crumbled
  • 40 g Kalamata olives halved
  • Small handful fresh parsley chopped
For the lemon yoghurt dressing
  • 150 g Greek yoghurt
  • Juice of ½ lemon
  • 1 small garlic clove finely grated or crushed
  • ½ tsp dried oregano
  • 1 tsp extra virgin olive oil
  • Black pepper to taste
  • 1 –2 tbsp water to loosen if needed

Equipment

  • Large mixing bowl
  • chopping board
  • Sharp knife
  • Measuring spoons
  • Grater or garlic crusher
  • Large non-stick frying pan
  • Saucepan or heatproof bowl with lid for the couscous
  • Small bowl for the yoghurt dressing
  • Wooden spoon or spatula
  • Fork for fluffing the couscous
  • Serving bowl or meal-prep containers

Method
 

  1. Prepare the couscous. Add the couscous to a heatproof bowl and pour over the boiling water or reduced-salt stock. Cover and leave for 5–10 minutes, then fluff with a fork. Stir through the olive oil, lemon juice, parsley and black pepper, then set aside.
  2. Make the meatball mixture. Add the chicken mince, red onion, garlic, egg, breadcrumbs, ground coriander, cumin, red chilli powder, garam masala, oregano, mixed herbs, salt and black pepper to a large bowl. Mix until just combined.
  3. Shape the meatballs. Divide the mixture into around 16–20 meatballs. Try not to overwork the mixture so they stay tender rather than becoming dense.
  4. Cook the meatballs. Heat the olive oil in a large non-stick frying pan over a medium heat. Add the meatballs and cook for around 12–15 minutes, turning regularly, until browned all over and completely cooked through.
  5. Make the dressing. Mix the Greek yoghurt, lemon juice, garlic, oregano, olive oil and black pepper in a small bowl. Add 1–2 tablespoons of water if you prefer a looser consistency.
  6. Prepare the salad. Add the lettuce, cherry tomatoes, cucumber, red pepper, red onion, olives and parsley to a large bowl and toss gently.
  7. Assemble. Divide the herby couscous and salad between four bowls or meal-prep containers. Top with the chicken meatballs, crumble over the feta and finish with the lemon yoghurt dressing.
  8. Serve. Enjoy straight away, or keep the dressing separate if preparing ahead so the salad stays fresh and crisp.