Steps
- Preheat the oven to 350°F / 180°C. Mix 500g of ground lamb with 100g of crumbled feta, salt, and pepper; shape into 20 walnut-sized balls.
- Arrange on a baking sheet and bake for 20 minutes, until browned and the centers reach 160°F / 71°C.
- Measure 100g of watercress. Blend one-quarter with 1 small bunch of picked mint leaves, 3 tablespoons of olive oil, and 1 tablespoon of red wine vinegar; season.
- Pour 400ml of boiling water over 300g of couscous, cover, and leave for 3-4 minutes. Meanwhile, boil 200g of frozen peas for 3 minutes, then drain.
- Fluff the couscous and fold in the peas, remaining watercress, and half the dressing. Top with the meatballs, 100g of pomegranate seeds, 100g of plain yogurt, and remaining dressing.