Recipe: Sumac Meatless Meatballs with Veg-loaded Cous Cous

Meatballs are a weeknight staple. This deliciously Sumac-spiced recipe is an replace on the traditional – made vegetarian, and minus the same old pasta accompaniment. 

Our recipe is a keeper – an in a single day keeper that’s. The cous cous stays fluffy and flavourful in a container within the fridge, and the meatless mince is scrumptious chilly as it’s scorching. 

Here is the way to make sumac ‘Meatless Meatballs’ with veg-loaded Cous Cous

Serves 4 plus leftovers
Prep time – 20 minutes 

Need to make it vegan? Simply swap yoghurt for vegan yoghurt options


  • 800 g meatless mince 
  • 6 tablespoons breadcrumbs 
  • 1 tablespoon cumin
  • 1 tablespoon sumac, plus additional to sprinkle
  • 1/2 tablespoon pul biber or chilli flakes
  • 2 preserved lemons, rinds solely, finely chopped 
  • A big handful of coriander, finely chopped plus additional to garnish
  • A big handful of mint, finely chopped, plus additional to garnish
  • A big handful of parsley, finely chopped, plus additional to garnish 
  • 150 g big cous cous
  • 1/2 vegan inventory dice / 1 teaspoon vegan bouillon powder 
  • 1 small garlic clove, grated
  • 150 g thick greek yoghurt
  • Juice of 1/2 a lemon 
  • 4 mini cucumbers, one grated, three chopped
  • 150 g cherry tomatoes, quartered
  • 1 crimson onion, finely chopped 
  • 2 massive handfuls of jumbo pitted kalamata olives, roughly chopped 
  • 1 tablespoon olive oil 
  • Salt + freshly floor black pepper 
  • Dill for garnish


  1. In a big bowl, combine collectively the meatless mince, breadcrumbs, spices and preserved lemon rinds. Add a lot of the chopped herbs, reserving round 1/4 in a separate small bowl. Season nicely and roll into golf ball sized balls. 
  2. Deliver a big pot of water to the boil. Add the cous cous and inventory dice and boil for six minutes till tender. Drain and rinse underneath chilly water to cease the cooking. 
  3. For the cucumber yoghurt, add the garlic, yoghurt and lemon juice to the small bowl of herbs. Grate half the cucumber into the bowl and season to style. 
  4. Cube the remaining cucumber half and add to a big bowl with the tomatoes, onion, olives and big cous cous. 
  5. Add the oil to a big frying pan and fry the meatballs for two minutes, transferring them across the pan typically till they’re golden on the skin. 
  6. Serve the meatballs on a mattress of the veg-loaded cous cous with the cucumber yoghurt. Sprinkle over some additional sumac and herbs to garnish.