INGREDIENTS:
1¼ cups whole-wheat couscous
1/2 tsp coconut oil
3 large carrots, peeled and cut into ½-inch-wide and 2-inch-long matchsticks
1 orange, zested and juiced
450 grams of lean beef mince
1 egg white
3 cloves garlic, minced
30 grams almond meal
1 tbsp ground coriander
1 tsp dried mint
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp sea salt
Fresh ground black pepper, to taste
DIRECTIONS:
In a medium saucepan, bring 1½ cups water to
a boil. Add couscous, cover and remove from heat.
In a medium nonstick skillet, heat oil on medium. Add carrots and sauté, stirring occasionally, for 5 minutes. Stir in orange juice and 1 tsp zest. Cover, reduce heat to low and simmer for 8 minutes, until carrots are slightly softened. Remove from heat and keep covered.
In a large bowl, combine mince, egg white, garlic, almond meal, coriander, mint, cumin, cinnamon, salt and pepper. With your hands, mix well to combine and shape into 48 x 1-inch balls.
Heat a large nonstick skillet on medium. Working in batches, add meatballs and cook for
7 to 8 minutes, shaking skillet often to brown evenly; do not overcrowd. Meatballs are fully cooked when completely opaque in center. Drain over a large bowl to remove excess fat.
Add remaining zest to couscous and fluff with a fork. Spoon couscous onto serving plates and top with meatballs and carrots, dividing evenly.
MACROS:
SERVES TWO PEOPLE (6 Meatballs, 1/4 Of Carrots And 1/4 Of Couscous):
Calories: 210
Total Fat: 5 G
Carbs: 22 G
Protein: 17 G