Quick vegetable stew with venison meatballs
with Greek-style cheese and couscous
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
6 piece
Provençal venison meatballs
(Contains Gluten, Wheat)
75 g
Wholewheat couscous
(Contains Wheat May be present Soy, Lupin, Mustard)
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 Celery)
25 g
Greek-style cheese
(Contains Milk)
Not included in your delivery
175 milliliters
Low sodium vegetable stock
½ teaspoon
Sugar
0.13 piece
Low sodium beef stock cube
75 milliliters
Water for the sauce
½ tablespoon
Sunflower oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan.
- Transfer the couscous and ginger paste to the stock. Stir well, cover and allow to stand for 8 minutes.
- Add extra virgin olive oil to taste and season with salt and pepper.
Did you know...Wholegrain couscous contains 5 times more vitamin B2 and 3 times more vitamin E than regular couscous.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat, meanwhile, crush or mince the garlic.
- Fry the vegetable mix with the garlic for 4 - 6 minutes.
- Add the African-style spice mix, tomato puree, sugar, beef stock cube and water for sauce (see pantry for amounts) and let simmer until serving.
- Season to taste with salt and pepper.
- Remove the meatballs from the packaging and transfer to a microwave-safe bowl.
- Heat at 700Watt for about 90 seconds.
- Let cool down 1 minute before serving.
- Finely chop the parsley.
- Serve the couscous in bowls and top with the vegetable stew.
- Serve the meatballs on top, crumble over the Greek-style cheese and garnish with the flatleaf parsley.