• 300g Broad Beans  

• 1 Leek  

• 3 Garlic Cloves  

• ½ Bunch Coriander 

• 500g Beef Meatballs  

• 1 ½ Cups Chicken or beef Stock  

• ½ Tbsp Corn Flour  

• 170g Marinated Artichokes  

• 2 Tbsp HFM Salsa Verde 

• 1 Cup Plain Yoghurt  

• 1 Lemon  

• 1 ½ Cup Couscous 

• Salt & Pepper  

• Olive Oil 

Method

1. Bring a medium-sized saucepan with salted water to the boil.
   
   
2. Remove the Broad Beans from their pod. Add the beans to the boiling water and cook them for 1 ½ to 2 mins. Remove the beans from the water and place them into a bowl with icy water.
   
   
3. Remove the outer skin from the beans by pinching a small bit and squeezing them out. Place them into a bowl and drizzle them with olive oil.
   
   
4. Finely slice the leek and chop the garlic. Wash and chop the coriander. Set aside.
   
   
5. Bring a large frying pan or a casserole-type dish to high heat. Drizzle with olive oil and sear the meatballs for approx. 3-5 mins until golden brown. Turn down to medium heat and add the leek, cook for a further 3 mins, stirring, and add the garlic. Sauté for another 3 mins.
   
   
6. Place the corn flour into a bowl and mix with 2 Tbsp of water. Add the stock to the pan and bring to the boil. Add the corn flour slurry and mix well to thicken. Season with salt and pepper and squeeze the juice of half a lemon. Turn down to low and cook for a further 10 mins.
   
   
7. Meanwhile, place the couscous into a bowl. Season with salt and pepper. Add ½ cup of boiling water, quickly mix through, and cover for 3 mins.
   
   
8. In a separate bowl, mix the yoghurt with the Salsa Verde, squeeze the juice of the remaining half a lemon, season with salt and pepper, and mix well to combine.
9. Brush the couscous with a fork until it is all fluffy, and sprinkle some of the chopped coriander.
   
   
10. Sprinkle the remaining coriander on the meatballs, scatter the artichokes and the broad beans on top, and stir to combine.
    
    
11. Serve meatballs with couscous and yoghurt Salsa Verde.