Tag Archives: couscous

IMG_3078

Braised Turkey Meatballs with Feta

I almost confused this recipe with the titillating sounding “My Big Juicy Meatballs” which can be found (like this one) in the ubiquitous Joe Quick’s “Lean in 15”. Sadly Mr. Quick’s book does not tell you how to shed 2 stones in 15 minutes but how to cook lean food in 15 minutes.. sounds like a man with a plan. In all honesty, it takes more like 30 minutes to rustle this up if you’re not that keen on your onions retaining a crunch, but is very simple and absolutely delicious. Obviously being lean, Joe Quick doesn’t serve these meatballs with anything, but we like a bit of cous cous or rice to soak up the sauce. Oh and don’t be tempted to leave out the feta- it really makes the dish. I crumble some into the kids’ dinner before they notice.

This little dish could serve up as much as 3 of your 5-a-day, and is incredibly low-fat and nutritious.

For 4 (but we can usually get two meals+ out of this recipe)

Oil
1 red onion, diced
2 red peppers, diced
1 courgette, chopped
2 x 400g cans tomatoes
40g feta, crumbled
500g turkey mince
salt and pepper, minced oregano or parsley to add flavour to meatballs

Heat a tbsp of oil in a pan and fry off the chopped vegetables for 10 minutes until softened. Add the chopped tomatoes and simmer for 20 minutes adding a little water to stop sticking if necessary.

Meanwhile, season the turkey mince and add the herbs: roll into small balls (wet hands help) you should be left with about 12-15 meatballs. Fry these off gently for a few minutes until golden all over then add to the tomato sauce- allow to braise in the simmering sauce for 10 minutes.

Just before serving, crumble in the feta and stir.

Serve with cous cous, rice or a salad.

food3 010

Spanish Style Eggs with Couscous

One pan, 35 mins, super easy
We had this last night, really delicious and still leftovers for tomorrow’s lunch.
3 tbsp Olive Oil
2 large onions, finely sliced
300g couscous
440ml good chicken or vegetable stock
1/2 tsp harissa
1 tbsp tomato puree
500g ripe tomatoes cut into dice
2 tbsp tomato puree
salt and black pepper
1 tsp sugar
30g unsalted butter
4 eggs
cayenne pepper
handful flat leaf parsley chopped
Heat the oil in a large frying pan and fry the onion over a medium heat for 10 mins or so until soft.
Meanwhile pour couscous into a shallow dish- bring stock to boil and add harissa, then pour over the couscous. Cover and leave for 10 mins.
Add the puree to the onions, cook for a minute then add the tomatoes, sugar, salt and pepper and turn up the heat. Cook for 5 mins.
Pour sauce over the couscous, clean the pan and then melt butter and a little olive oil in it. Add couscous and press down with a wooden spoon. Cover with foil or a lid and and cook on med-low heat for a further 10 mins. Yum, crispy bits on the bottom. Make 4 roundish dents in the couscous and break an egg into each.
Continue to cook for a few minutes until the eggs are how you like it- throw over the cayenne and parsley and serve.
(Recipe by Julia Austin via Guardian Food)