Ingredients
- 700 grams passata sauce
- 1 cup capsicum (chopped strips, canned fire roasted specified, 180g)
- 2 cups chicken stock
- 270 grams dried couscous (1 1/2 cups)
- 2 zucchini, thinly sliced
- FOR MEATBALLS
- 600 grams ground lamb (mince)
- 1 red onion, grated
- 1/3 cup breadcrumbs
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/3 cup oregano, fresh and finely chopped
- Salt, to taste
- Pepper, to taste
How to Make
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Step 1: To make meatballs, combine mince with onion, breadcrumbs, garlic, cumin and half the oregano, then season.
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Step 2: Roll tablespoons of mixture into balls.
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Step 3: Heat an oiled, large, deep, non-stick frying pan and add meatballs and cook for about 2 to 3 minutes, turning once, until starting to brown.
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Step 4: Add passata, capsicum and 1/2 cup of the stock and simmer for about 10 minutes, or until meatballs are cooked.
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Step 5: Meanwhile, bring remaining stock to a boil in a large saucepan and stir in couscous and zucchini and remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
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Step 6: Serve meatballs mixture over couscous and sprinkle with remaining oregano.
We hope you enjoy this recipe!
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