Pork Meatballs with Sweet Pepper Couscous
- 225 g Lean minced pork
- 1 ts Dried sage
- 1 Carrot
- 1 sm Eating apple; (Coxes)
- 2 Red onions
- 8 tb Olive oil
- 1 lg Red pepper
- 1 ds Balsamic vinegar
- 2 Garlic cloves; crushed
- Good pinch crushed chillies
- 1 400 gram can chopped
- -tomatoes; (in rich tomato
- ; juice)
- 225 g Quick-cook cousocus
- 1 sm Bunc fresh flat-leaf parsley
- Salt and freshly ground
- -black pepper
1 Heat a large frying pan. Place the pork in a bowl with the sage and
plenty of seasoning. Grate the carrot, apple and an onions in a processor.
Add to the pork and mix until well combined.
2 Using slightly wet hands, shape the pork mixture into walnut-sized balls.
Add 3 tbsp oil to the pan and fry the pork meatballs for 8-10 minutes until
lightly golden and completely tender, turning regularly.
3 Heat a frying pan. Finely chop the remaining onion. Add 1 tbsp olive oil
to the pan and gently fry a third of the onion for 3-4 mins until soft.
4 Heat another frying pan. Cut the pepper in half, remove the seeds and
dice the flesh. Add 1 tbsp oil to the frying pan.
5 Add the remaining onion to the frying pan with the pepper. Cook for 3-5
minutes, stirring occasionally, add a dash of balsamic vinegar, season to
taste and set aside.
6 Add the garlic and chilli flakes to the softened onion and cook for 30
seconds, stirring. Pour in the tomatoes and simmer for 5-10 minutes, or as
long as time allows. Season to taste.
7 Place the 250ml/9fl oz boiling water in a pan with 1 tbsp oil and 1 tsp
salt. Bring to a simmer, take off the heat and stir in the couscous. Leave
for two minutes to allow to swell.
8 Return the couscous to the heat and add 2 tbsp oil. Cook gently for three
minutes, stirring with a fork to fluff up the grains and stir in the
reserved pepper mixture. Season to taste.
9 Roughly chop the parsley and reserve some for a garnish. Stir the
remainder into the tomato sauce. Spoon some couscous onto a serving plate
and add half the pork meatballs on top.
10 Spoon over half the tomato sauce and garnish with a sprinkling of
parsley. Serve at once.
Converted by MC_Buster.
Recipe by: Anything You Can Cook
plenty of seasoning. Grate the carrot, apple and an onions in a processor.
Add to the pork and mix until well combined.
2 Using slightly wet hands, shape the pork mixture into walnut-sized balls.
Add 3 tbsp oil to the pan and fry the pork meatballs for 8-10 minutes until
lightly golden and completely tender, turning regularly.
3 Heat a frying pan. Finely chop the remaining onion. Add 1 tbsp olive oil
to the pan and gently fry a third of the onion for 3-4 mins until soft.
4 Heat another frying pan. Cut the pepper in half, remove the seeds and
dice the flesh. Add 1 tbsp oil to the frying pan.
5 Add the remaining onion to the frying pan with the pepper. Cook for 3-5
minutes, stirring occasionally, add a dash of balsamic vinegar, season to
taste and set aside.
6 Add the garlic and chilli flakes to the softened onion and cook for 30
seconds, stirring. Pour in the tomatoes and simmer for 5-10 minutes, or as
long as time allows. Season to taste.
7 Place the 250ml/9fl oz boiling water in a pan with 1 tbsp oil and 1 tsp
salt. Bring to a simmer, take off the heat and stir in the couscous. Leave
for two minutes to allow to swell.
8 Return the couscous to the heat and add 2 tbsp oil. Cook gently for three
minutes, stirring with a fork to fluff up the grains and stir in the
reserved pepper mixture. Season to taste.
9 Roughly chop the parsley and reserve some for a garnish. Stir the
remainder into the tomato sauce. Spoon some couscous onto a serving plate
and add half the pork meatballs on top.
10 Spoon over half the tomato sauce and garnish with a sprinkling of
parsley. Serve at once.
Converted by MC_Buster.
Recipe by: Anything You Can Cook
