200°C · 15-30 min
GezinsvriendelijkAllergens
Gluten
Lactose
Ei
SulfietOttolenghi'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. The final presentation may differ from the photo.
Chicken mince (better living 2 stars), pumpkin, parsnip, carrot, red onion, white onion, garlic, dried apricots, fresh coriander, 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, yoghurt, couscous, panko (contains gluten), 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 (1 person) to 5-8 minutes (2 or more persons). Serve with the yoghurt dip (cold).
Oven — 200°C, 15-30 minMarleen's choice
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.