Ottolenghi's Chicken Meatballs with Winter Couscous

I love to draw inspiration from Yotam Ottolenghi. Today, I'm making a warming spiced couscous with plenty of roasted winter vegetables, such as pumpkin and parsnip. Accompanying this are tender chicken meatballs (better living 2 stars) with roasted corn as the secret ingredient. The yoghurt dip with preserved lemon and harissa completes the dish perfectly. The meal looks different from the photo.

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

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

MicrowaveMarleen's choice

Heat the couscous and meatballs loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the yoghurt dip (cold).

Oven — 200°C, 15-30 min

Preheat the couscous and meatballs covered with an ovenproof dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the yoghurt dip (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy153,17 kcal

Fat5,39 g

of which saturated1,56 g

Carbohydrates18,29 g

Dietary fibre2,91 g

Protein7,68 g

Salt0,42 g

Average weight: 540 g