Tuesday, 9 April 2013

Mini lamb meatballs, with seasonal citrus vegetable couscous.

The really great thing about this recipe is just how flexible it is. Preparing cous-cous is really quick and easy. And then you can swap the meat for halloumi cheese if you like, and you can swap the vegetables for any other vegetables that are in season.

This is what went into ours:

Small pack lamb mince (add black pepper, ground coriander and fresh or dried mint). Shape into small meatballs and fry in a griddlepan until cooked through.

Prepare cous-cous according to pack instructions. Then add the zest and juice of a lemon and an orange (or satsuma, or clementine or even a blood orange which is what we used because that is what was in season).

You can also add some raisins into the cous-cous and fresh coriander.

Chop and fry a selection of vegetables in a little rapeseed oil. We used courgette, leek, sundried tomatoes, red onion, celeriac, and red and yellow peppers.

Mix the cooked vegetables into the cous-cous, pop the mini meatballs on top and it is ready!

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