Greek meatballs with a light sauce and couscous

500 g minced meat

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1 dl plain feta cheese

1 tbsp finely chopped parsley

1 tbsp finely chopped coriander

1 tbsp finely chopped mint

Salt and pepper

2 tbsp flour

Olive oil

Directions:

Mix together all the ingredients in a bowl and knead well with your hands. Season with salt and pepper. Create little balls and place on a paper-coated baking tray. Sprinkle olive oil over them and bake in the oven at 180°C for 25–30 minutes. Turn the balls at least once during cooking.

Couscous

250 g couscous

1/2 vegetable stock cube

1 tsp paprika

Salt and pepper

1/2 tsp dried coriander

Directions:

Pour boiling water over the couscous until the water covers the couscous completely, by 1/2 cm. Place a plate or cling film over the bowl and let it stand for 10 minutes.

Tzatziki sauce

1 dl cucumber, finely chopped

2 cloves of garlic, finely chopped

170 g vanilla skyr

2 tbsp Greek yoghurt

1/2 lemon

Salt and pepper

Olive oil

Directions:

Cut the cucumber in half and deseed it. Cut the cucumber into very small pieces along with the cloves of garlic. Mix together with the skyr, Greek yoghurt, a tablespoon of olive oil and the juice from half a lemon. Add salt and pepper and refrigerate for a short while before serving.