Provençal Venison Meatballs with Greek-Style Cheese
over ginger couscous with vegetables & parsley
This recipe uses wholewheat couscous that's full of fiber, for a dish that's both delicious and nutritious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 piece
Provençal venison meatballs
(Contains: Gluten, Tarwe)
75 g
Wholewheat couscous
(Contains: Tarwe May be present: Soja, Lupine, Mosterd)
5 g
Ginger paste
½ piece
Garlic
200 g
Italian vegetable mix
½
Tomato paste
½ sachet(s)
African-inspired spice mix
5 g
Fresh flat leaf parsley
(May be present: Selderij)
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
175 milliliters
Low sodium vegetable stock
½ teaspoon
Sugar
½ tablespoon
Sunflower oil
75 milliliters
Water for the sauce
¼ piece
Low sodium beef stock cube
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan.
- Add the couscous and the ginger paste, then mix well. Cover with the lid and allow to stand for 8 minutes.
- Drizzle with extra virgin olive oil as preferred and season to taste with salt and pepper.
- Crush or mince the garlic.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the vegetable mix with the garlic for 4 - 6 minutes.
- Add the African-inspired spices, tomato paste and sugar, then pour in the water and crumble in the stock cube (see pantry for amounts).
- Allow to simmer until serving, seasoning to taste with salt and pepper.
- Remove the meatballs from the packaging and transfer to a microwave-safe bowl.
- Microwave on 700W for around 90 seconds.
- Allow to cool for 1 minute before serving.
- Meanwhile, finely chop the parsley.
- Serve the couscous in bowls and top with the vegetables.
- Top with the meatballs and crumble over the Greek-style cheese.
- Garnish with the parsley to finish.
