Couscous with vegetables and meatballs
Gourmand Asia suggests a couscous recipe with vegetables and meatballs. This traditional dish will delight your family.
1. Cut the ends of the zucchinis and eggplants. Peel the celeriac and carrots. Seed the bell peppers, peel the onions and garlic.
2. Cut the eggplants, celeriac and diced peppers. Slice the carrots and zucchinis. Chop the onions and garlic.
3. Heat 3 tablespoons of oil in a pot. Sauté onions, garlic and bell peppers for 3 minutes. Add the eggplants, celeriac, carrots, zucchinis, tomato paste, cumin, bouquet garni and chili. Salt and pepper. Mix.
4. Pour a liter of water in the pot, cover. Cook for 1 hour over low heat; 15 minutes before the end of cooking, add the chickpeas.
5. Heat the olive oil in a skillet. Put the couscous for 2 minutes. Pour 75 cl of salted water, cover and cook over low heat for 2 minutes. Remove from the flame and leave to rise, covered. Stir with a fork, then add the butter in pieces. Pour into a dish, add the vegetables and serve.
6. Prepare the meatballs. Wash and dry the mint, thin out and chop finely. Peel and chop the onions.
In a bowl, mix the meat, mint, onions, egg and breadcrumbs. Salt and pepper. Shape into meatballs, place on a plate.
7. Heat 1 cm of oil in a skillet. Cook the meatballs for about 6 minutes, turning constantly. Place on paper towels. Serve the meatballs with the hot couscous.
Photo credit: Roulier/Turiot
