Chilli meatballs with couscous
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Time to make:
$5.35 per serve
(at time of publication)
Full ingredients list:
- 400g packet extra-lean beef meatballs
- 2 medium red capsicums
- 4 cups sliced mushrooms
- 1 medium onion, finely diced
- 2 x 400g cans no-added-salt chopped tomatoes
- 1 long red chilli
- 400g can chilli beans
- 1 cup wholemeal couscous
- 4 tablespoons reduced-fat natural yoghurt, to serve
- 2 cups baby rocket, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat 2 tablespoons olive oil in a large non-stick frying pan over medium–high heat. Add meatballs and cook, turning, for 4–5 minutes, or until browned.
Step 2 Meanwhile, blitz capsicums, mushrooms, onion, tomatoes and chilli in a small food processor or blender to form a chunky sauce.
Step 3 Add browned meatballs and chunky tomato sauce to frying pan with chilli beans; stir well and simmer for 15–20 minutes, or until meatballs cook through.
Step 4 Prepare couscous according to packet instructions; fluff grains with a fork. Top couscous with meatballs and chilli-bean sauce; top with a dollop of yoghurt, garnish with rocket and serve.
About this recipe
First published: August 2015