Recipe

Spanish meatballs with couscous

Feb 27, 2013 1:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Spanish meatballs with couscous
  • 3 teaspoon vegetable or olive oil
  • 400 gram packet (20) beef meatballs
  • 800 gram can diced tomatoes
  • 2 teaspoon sugar
  • 3 teaspoon smoked paprika
  • 2 teaspoon minced garlic
  • 1/3 cup chopped flat-leaf parsley
  • 2 small chicken stock cubes
  • 1 1/2 cup frozen pea, carrot and corn mix
  • 1 1/2 cup couscous

Method

Spanish meatballs with couscous
  • 1
    Heat oil in a large frying pan over moderately high heat. Add meatballs; cook and turn for 5 minutes or until browned. Add tomatoes, sugar, paprika and garlic; bring to the boil. Reduce heat to moderate. Simmer for 5 minutes or until meatballs are cooked. Stir in 1 tablespoon of the parsley.
  • 2
    Meanwhile, place crumbled stock cubes and 1 1/2 cups boiling water in a saucepan over high heat. Bring to the boil. Add pea mix; cook for 1 minute. Remove from heat. Stir in couscous. Cover. Set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Stir in remaining parsley.
  • 3
    Serve meatballs with couscous.

Notes

You can swap paprika for Moroccan seasoning. Add any of your favourite frozen vegetables to the couscous. These meatballs are also great served with rice or pasta.

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