Name: Mediterranean Couscous Bowl
Prep time: 15 min
Cook time: 25 min
Ingredients: 3/4 pound Ground beef; 1/4 cup Panko breadcrumbs; 1/4 cup Milk; 2 tbsp Fresh parsley (chopped); 1/2 tsp Onion powder; 1/2 tsp Garlic powder; 1 tbsp Lemon juice; 1 tsp Dried oregano; 1/2 tsp Ground cumin; 1/4 tsp Ground cinnamon; 2 tsp Extra-virgin olive oil (plus a little more for finishing); 1/4 cup Green bell pepper (diced); 2 tbsp Red onion (minced); 1 clove Garlic (minced); 1/2 cup Roasted red peppers (chopped); 1/4 cup Kalamata olives (chopped); 1 cup Couscous; 2 1/2 cups Chicken broth; 2 tbsp Lemon juice; 2 tbsp Butter; 2 tbsp Fresh dill (chopped, plus more for garnish); 2 Pita bread; 2 tsp Extra-virgin olive oil; 4 tbsp Feta cheese (crumbled)

Mediterranean Couscous Bowl

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Prep Time: 15

Cook Time: 25

Servings: servings

Calories: 596kcal

Ingredients

Meatballs

3/4 pound Ground beef
1/4 cup Panko breadcrumbs
1/4 cup Milk
2 tbsp Fresh parsley chopped
1/2 tsp Onion powder
1/2 tsp Garlic powder
1 tbsp Lemon juice
1 tsp Dried oregano
1/2 tsp Ground cumin
1/4 tsp Ground cinnamon

Couscous

2 tsp Extra-virgin olive oil plus a little more for finishing
1/4 cup Green bell pepper diced
2 tbsp Red onion minced
1 clove Garlic minced
1/2 cup Roasted red peppers chopped
1/4 cup Kalamata olives chopped
1 cup Couscous
2 1/2 cups Chicken broth
2 tbsp Lemon juice
2 tbsp Butter
2 tbsp Fresh dill chopped, plus more for garnish

Pita

2 Pita bread
2 tsp Extra-virgin olive oil
4 tbsp Feta cheese crumbled

US Customary - Metric

Instructions

Add all of the meatball ingredients to a mixing bowl, use your hands to combine the ingredients well being careful not to over mix. Scoop out approximately a tablespoon size amount of the meat and roll it into a ball and set aside.
Heat a large skillet or non-stick pan over medium heat. When the pan is hot, add the meatballs and brown them on all sides. Then remove from the pan and set aside.
Add the olive oil to the pan, sauté the bell pepper and onion for 2-3 minutes, add the garlic, roasted peppers, and olives; sauté for 1-2 minutes more. Add the couscous, broth, and lemon juice. Stir together. Season with salt and pepper. Add the meatballs back to the pan, cover with a lid, and bring to a simmer until the couscous is tender. (Refer to the instructions on the package for proper cooking time.)
Stir often to keep it from sticking to the bottom of the pan. When tender, stir in the butter and dill. Taste and adjust the seasoning with salt to taste.
Heat a non-stick pan over medium heat. Drizzle the pita with oil, season with salt and pepper. Warm the pita on both sides to golden brown in the pan. Remove and cut into wedges.
Garnish with dill and feta. Drizzle a little olive oil over top. Serve with pita.

Nutrition