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Essential Olive Oil500ml
500mlItem price
£4.00Price per unit
80p/100ml0 added
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Quantity of Essential Olive Oil in trolley 0
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Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
In a large pan, heat 1 tbsp oil and soften 1 onion and 1 garlic clove for 1-2 minutes. Add the tomatoes, beans, sugar and oregano. Stir in 200ml water; season. Simmer for 20 minutes, stirring occasionally.
Meanwhile, in a bowl, mix the veal, remaining onion and garlic, lemon zest and sage; season. With damp hands, roll the mixture into 12-14 balls. Heat the remaining 1 tbsp oil in a frying pan over a medium-high heat. Cook the meatballs (in batches if needed), turning, for 5-10 minutes, until browned.
Bring the stock (or water) to a boil. Put the couscous in a heatproof bowl and season. Pour over the hot stock, cover with cling film and set aside for 10 minutes. Put the spinach in a large colander and pour over a kettle of just-boiled water to wilt. Refresh under cold water, squeeze out the liquid and set aside on kitchen paper.
When the sauce is ready, add the meatballs, cover and simmer for a further 5-10 minutes, until cooked through. Fluff up the couscous with a fork, then roughly chop the spinach and stir it through; season. Divide between 4 warm bowls and top with the meatballs and sauce.
Typical values per serving when made using specific products in recipe
Energy | 2,012kJ/ 479kcals |
---|---|
Fat | 15.6g |
Saturated Fat | 4.1g |
Carbohydrates | 46g |
Sugars | 10.8g |
Fibre | 10.9g |
Protein | 32.7g |
Salt | 0.8g |
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