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Make weekday cooking easier with our ingredients hotlist



Meatballs in spinach and tomato sauce with herby couscous



PER SERVING 612kcals, 25.5g fat (8.5g saturated), 36.7g protein, 55.4g carbs (8.3g sugars), 0.3g salt, 7.3g fibre

• 2 garlic cloves

• Large bunch fresh parsley

• 1 onion

• 500g British free-range 10% fat beef mince

• 3 tbsp olive oil

• 1 tsp smoked paprika (also called pimentón)

• 400g tin chopped tomatoes

• 300g frozen spinach, defrosted

• 250g couscous

• Large bunch fresh basil

1. Crush the garlic cloves, roughly chop the parsley and finely chop the onion. In a mixing bowl, combine the mince, garlic and 1 tbsp of the chopped parsley. Season generously with salt and pepper, then shape the mixture into 20 small meatballs.

2. Heat a splash of the olive oil in a large frying pan over a high heat. Add the meatballs and fry for 5 minutes, turning, or until browned all over. Remove from the pan and set aside.

3. Add a little more oil to the pan, then fry the onion for 2-3 minutes. Stir in the paprika and fry for a further 2-3 minutes.

4. Add the chopped tomatoes and spinach to the pan along with the meatballs. Add 200ml water and simmer for 10 minutes.

5. Meanwhile, boil the kettle. Put the couscous in a heatproof bowl and pour over 450ml boiling water. Add a small handful of the remaining chopped parsley and season generously. Cover with cling film and leave for 5 minutes or until the water has been absorbed. Chop the basil, reserving a few leaves to garnish.

6. Stir the meatball mixture, adding a splash more water if it looks too dry. Taste and season, then stir in a handful of the basil.

7. Fluff the couscous, then stir through the remaining herbs and drizzle over the rest of the oil. Serve with the meatballs and sauce.


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delicious. Magazine
October 2015

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