Meatballs & Mediterranean Couscous (HC)
Ingredients
- 1 tsp olive oil
- 4 large (5 small) meatballs (beef, pork, chicken, turkey or veggie)
- ½ red onion, sliced
- 80g courgette, diced
- ½ red pepper, sliced
- 75g mushrooms, sliced
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp garlic granules
- Black pepper, to taste
- Large handful baby spinach
- 60g couscous
- 90ml hot vegetable or chicken stock (made with ½ stock cube)
- 1 tbsp hummus, to serve (optional)
- 30g feta, crumbled or 30g, cheddar cheese, grated (optional)
Instructions
Heat the olive oil in a large frying pan over a medium heat. Add the meatballs and cook for 10–12 minutes, turning regularly, until browned and heated through. Remove from the pan and set aside.
Add the red onion, courgette, red pepper and mushrooms to the same pan. Sprinkle over the smoked paprika, oregano, garlic and black pepper. Cook for 8–10 minutes, stirring occasionally, until the vegetables are tender and lightly golden.
Stir the baby spinach into the vegetables and cook for 1 minute, until just wilted.
Meanwhile, place the couscous into a heatproof bowl. Pour over the hot stock, cover with a plate or lid and leave to stand for 5 minutes.
Fluff the couscous with a fork, then fold through the cooked vegetables.
Return the meatballs to the pan for 1–2 minutes to warm through if needed.
Spoon the Mediterranean couscous into a serving bowl, top with the meatballs and serve with a spoonful of hummus and feta / cheddar cheese, if using.