The Vegetable Couscous and Mushroom Meatballs is really good, fresh, and super easy to make. My recipe is inspired by the original Moroccan one, which I consistently modify according to my needs…
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 10.6 oz precooked corn couscous
- 2 medium zucchinis
- 1 large eggplant
- 2 large carrots
- 2 medium bell peppers
- 1 large onion
- 8.5 oz cooked chickpeas
- 1 tbsp raisins
- 1 tsp pine nuts
- to taste salt and pepper
- 8 tbsp extra virgin olive oil
- 1 packet saffron
- to taste fresh basil
- 7 oz ground beef
- 3.5 oz cleaned mushrooms
- to taste salt and pepper
Preparation
Mix the ground meat and finely chopped mushrooms well.
Adjust with salt and pepper, then form very small balls.
Brown them in a non-stick pan with a tablespoon of extra virgin olive oil.
After a few minutes, turn off the heat and let them cool.
Thoroughly wash the vegetables, dry them, cut them into small pieces, and sauté them with 3 tablespoons of extra virgin olive oil.
Cook thoroughly, add raisins and pine nuts, and let cool.
Depending on the weight, add enough water to revive your precooked Cous Cous.
Place it in a large bowl, and add the hot water, in which you have previously dissolved your saffron.
Adjust with salt, sprinkle with freshly ground pepper, and add the rest of the oil.
Now pour everything you have prepared into the bowl and mix well.
Serve the Vegetable Couscous and Mushroom Meatballs cold, in single-serving bowls or a large serving dish.
Notes
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