Meatballs in spiced tomato sauce with herby couscous

Name: Meatballs in spiced tomato sauce with herby couscous
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp olive oil, for frying; 300 g pack Duchy Organic 12 British Beef Meatballs; 1 onion, finely sliced; 180 g jar Ottolenghi Pilpelchuma; 680 g jar Duchy Organic Passata; ¼ tsp caster sugar; 400 g cans Duchy Organic Chickpeas, drained and rinsed; 50 g Duchy Organic Almonds; 200 g Duchy Organic Couscous; 100 g Duchy Organic Greek Style Yogurt; 1 clove garlic, crushed; 25 g pack coriander, roughly chopped

A riot of texture and flavour from a few simple ingredients and shortcuts – this is the sort of dish you could serve the kids on a Tuesday, or whip up for friends on a Saturday night.

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HealthyLow in saturated fat2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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1 tbsp olive oil, for frying
300g pack Duchy Organic 12 British Beef Meatballs
1 onion, finely sliced
½ x 180g jar Ottolenghi Pilpelchuma
½ x 680g jar Duchy Organic Passata
¼ tsp caster sugar
2 x 400g cans Duchy Organic Chickpeas, drained and rinsed
50g Duchy Organic Almonds
200g Duchy Organic Couscous
100g Duchy Organic Greek Style Yogurt
1 clove garlic, crushed
25g pack coriander, roughly chopped

Heat the oil in a large frying pan over a medium-high heat and fry the meatballs on all sides for 4-5 minutes, until browned. Set aside. Add the onion and cook, stirring often, for 6-8 minutes, until softened and lightly coloured.
Add the pipelchuma and cook for 2-3 minutes more, stirring, until fragrant and thickened slightly, then add the passata with 350ml water, the sugar and chickpeas. Season, bring to a simmer and cook for 10 minutes until thickened. Meanwhile, toast the almonds (see tip).
Add the meatballs to the chickpea pan and cook for 10-12 minutes more (cover the pan if it becomes too thick). Meanwhile, put the couscous into a bowl, cover with 400ml just-boiled water and cover with a plate. Leave to rest for 8 minutes, then fluff up with a fork and season. Mix the yogurt with the garlic and set aside.
Once the meatballs are cooked with no pink meat and juices that run clear, check the sauce seasoning, then drizzle with some yogurt. Stir most of the coriander and roughly chopped nuts through the couscous, reserving some to garnish the meatballs, then serve with the remaining yogurt on the side.

Cook’s tip

To toast almonds, preheat the oven to 180°C, gas mark 4 and spread out over a baking tray. Roast for 10-12 minutes, until golden and fragrant, then cool. Pipelchuma hails from Libya and is made with roasted red peppers, garlic and cumin.

Typical values per serving when made using specific products in recipe