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Harissa chicken meatballs with cauliflower & kale couscous
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360g pack 12 harissa chicken, cauliflower & chickpea meatballs
½ tbsp sunflower oil
1 onion, finely sliced
2 cloves garlic, crushed
400g can chopped tomatoes
115g pack baby spinach
2 x 300g packs cauliflower & kale couscous
4 tbsp low-fat natural yogurt, to serve
1. Preheat the oven to 200ºC, gas mark 6. Place the chicken meatballs on a nonstick baking tray and cook in the oven for 25 minutes, turning halfway through.
2. Meanwhile, heat the oil in a large sauté or frying pan over a medium heat. Fry the onion for 5 minutes until soft, then add the garlic and fry for another 2 minutes. Tip in the tomatoes, rinsing out the can with a little water and adding to the pan. Simmer for 10 minutes.
3. When the meatballs are cooked, stir them into the tomato sauce with the spinach. Simmer and stir for a final 2-3 minutes until the spinach has wilted, adding an extra splash of water if needed. Heat the cauliflower and kale couscous according to pack instructions and serve with the meatballs, tomato sauce and yogurt.
Cook’s tip Add ½ tsp Cooks’ Ingredients Ras-el-Hanout spice along with the garlic to give the tomato sauce an extra kick of Moroccan flavour.
Typical values per serving:
This recipe was first published in March 2020.
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