Italian inspired couscous
with meatballs in tomato sauce
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Chicken mince with Italian seasoning
½ piece
Courgette
½ piece
Onion
75 g
Wholewheat couscous
(Contains: Tarwe May be present: Soja, Lupine, Mosterd)
5 g
Fresh flat leaf parsley
(May be present: Selderij)
½ sachet(s)
Sicilian-style herb mix
20 g
Pesto rosso
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)
15 g
Panko breadcrumbs
(Contains: Tarwe)
100 g
Passata
25 g
Shredded mozzarella
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
175 milliliters
Low sodium vegetable stock
25 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Finely grate the courgette over a bowl.
- Place a clean tea towel in a strainer and add half of the courgette with a pinch of salt and set aside.
- Finely chop the onion.
- Chop the parsley.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
- Squeeze any remaining moisture out of the courgette and add to a large bowl along with the panko, chicken mince, half of the mozzarella and half of the parsley. Season to taste with salt and pepper.
- Combine the ingredients and roll into 6 balls per person.
- Heat a drizzle of olive oil in a lidded frying pan over medium-high heat and fry the meatballs for 3 - 4 minutes.
- Meanwhile, prepare the stock in a pot or saucepan.
- Remove the pan from the heat, add the couscous to the stock and allow to stand for 8 minutes, covered. Add the Sicilian herbs and extra virgin olive oil. Fluff through the couscous with a fork to seperate the grains.
- Add the onion and the rest of the courgette to the pan with the meatballs and fry for another 2 - 3 minutes.
- Add the passata and simmer covered for 4 minutes. Stir in the pesto rosso and water for sauce at the very end.
- Season to taste with salt and pepper.
- Serve the couscous on plates and top with the saucy meatballs.
- Garnish with the rest of the parsley and mozzarella.