Ottolenghi's Chicken Meatballs with Winter Couscous

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. I love to be inspired by Yotam Ottolenghi. Today, I'm making a warming spiced couscous with plenty of roasted winter vegetables, such as pumpkin and parsnip. Alongside, you'll receive tender chicken meatballs (better life 2 stars) with roasted corn as the secret ingredient. The yoghurt dip with preserved lemon and harissa completes the dish. The meal is different from the photo.

Chicken mince (better life 2 stars), pumpkin, parsnip, carrot, red and white onion, garlic, dried apricots, fresh coriander and parsley, preserved lemon, chickpeas, corn, chilli powder, ginger, harissa (red chilli pepper, garlic, coriander seeds, caraway seeds), cinnamon, cumin seeds, turmeric, bay leaf, paprika powder, star anise, pasteurised free-range egg, Greek yoghurt, milk, couscous, panko (contains gluten), baking soda, organic vegetable stock, extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose, sulfiet.

Microwave

Heat the couscous and meatballs loosely covered for 3-4 minutes. Serve with the yoghurt dip (cold).

Oven — 200°C, 15-20 minMarleen's choice

Preheat the couscous and meatballs covered with an ovenproof plate or aluminium foil for 15-20 minutes. Serve with the yoghurt dip (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy153,17 kcal

Protein7,68 g

Fat5,43 g

of which saturated1,56 g

Carbohydrates18,29 g

Dietary fibre2,91 g

Salt0,42 g

Average weight: 540 g