This took all of ten minutes to throw together, used up lots of odds and ends from the fridge and cupboards and was a great hit with the family so it's perfect when you need something on the table quickly.
The starting point was this pack of Moroccan Medley Cous Cous, an Ainsley Harriott special containing apples, sunflower seeds and cumin. We often eat couscous but this pack had been lurking at the back of the cupboard for a long time because it only contains enough for two servings. With all the extras, it was stretched to a meal for a family of five with no problem though.
Meatballs & Couscous one pot wonder
drizzle of olive oil
one pack of couscous
knob of butter
one pack of shop-bought beef meatballs (or make your own)
1/2 green pepper
1/2 red pepper
Brown the meatballs on all sides in the olive oil. Chop the onions and peppers into large chunks and toss into the pot. Continue cooking until the meatballs are cooked all the way through (chop one in half and make sure it's not pink in the middle) and the veggies are cooked but still retain a little crunch.
Prepare the coucous by adding the required amount of boiling water. Stir and add a knob of butter. Leave for a few minutes for the water to be absorbed then fluff up with a fork.
Add the couscous to the pot, stir and serve.
With all my recent #KitchenClearout efforts, I can actually see the back of my cupboard ! Adding this to the #KitchenClearout linky because it used up a pack of couscous that was feeling unloved !