Ready-made meatballs accelerate the assembly of this fluffy couscous salad, topping it off with tender, beefy flavour. Tossed with Kalamata olives, feta and dolloped with a garlicky yoghurt, this dish leans right into the freshness of the Mediterranean.
Heat a frypan over medium heat, add 2 teaspoons olive oil and meatballs and cook, turning occasionally, for 8–9 minutes or until cooked through and caramelised. While meatballs are cooking, continue with step 2.
Dissolve stock cube in 185ml (¾ cup) boiling water. Place couscous in a heatproof bowl and cover with hot stock. Cover with a plate or tea towel and set aside for 5 minutes or until couscous is cooked. While the couscous is cooking, continue with step 3.
Dice cucumber and tomato into bite-size pieces.
Crush garlic and place in a bowl with yoghurt, a pinch of salt flakes and a good pinch of pepper and mix to combine.
Place cucumber, tomato, couscous, olives, red wine vinegar and remaining olive oil in a large bowl. Crumble over most of the feta (reserving some to serve), season with salt and pepper and toss to combine.
Divide couscous salad between bowls, top with meatballs and serve with garlic yoghurt and remaining feta.