Ingredients
-
1.5 tbsp
Rapeseed (Canola) oil
Alternative: Olive oil
- 1 piece Onion (finely chopped)
- 2 piece Red bell pepper (deseeded and sliced)
- 1 clove Garlic (crushed)
- 0.5 tsp chilli flakes
- 800 g Chopped tomatoes (2 cans)
- 100 g Giant couscous
-
500 ml
Vegetable stock cube
(hot stock)
Alternative: chicken stock cube
-
12 piece
Pork meatballs
Alternative: plant-based mince
- 150 g Baby spinach
- 0.5 Basil (small bunch)
-
0
Parmesan cheese
(to serve, optional)
Alternative: vegan mozzarella
Instructions
-
Heat oil in a large pan. Fry the onion and peppers for 5 mins until softened.
-
Stir in garlic and chilli flakes. Cook for 1 min more.
-
Add chopped tomatoes, couscous, and hot vegetable stock. Bring to the boil.
-
Add the meatballs, cover, and simmer for 10 mins until couscous and meatballs are cooked.
-
Stir in spinach and basil until wilted. Serve hot, topped with grated parmesan if using.
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