400 g Peppercorn Food extra lean beef meatballs
Olive oil cooking spray
100 g (½ cup) couscous
125 ml (½ cup) boiling water
75 g (3 cups) Asian mixed salad leaves
½ cup coriander leaves
2 Lebanese cucumbers, chopped
1 large red capsicum, cut into thin strips
Chilli and lime dressing
1½ tbsp sweet chilli sauce
1½ tbsp freshly squeezed lime juice
2 tsp olive oil
- Preheat a grill on medium-high. Line a grill tray with foil. Put meatballs on a rack over tray. Spray with cooking spray. Add to grill and reduce heat to medium. Cook, turning occasionally, for 10-12 minutes.
- Meanwhile, put couscous in a small bowl. Pour over water, cover with a plate and set aside for 3 minutes or until liquid is absorbed. Use a fork to separate grains.
- To make dressing, whisk sweet chilli sauce, lime juice and oil in a small bowl.
- Put couscous, salad leaves, coriander, cucumber and capsicum in a large bowl. Add dressing. Tear meatballs in half, add to salad. Toss to combine. Divide between shallow serving bowls or plates. Serve.