Couscous with vegetables and meatballs

Description

Crisp and fragrant couscous, tender vegetables and delicious browned meatballs. Quite a bit of effort and a delicious lunch is ready!

Ingredients

Minced meat

500 g
Couscous

150 g
Eggplant

0.5 piece
Pepper

0.5 piece
Tomato

1 piece
Onion

1 piece
Garlic

1 tooth
Greens

0.333 coup
The Apium graveolens Dulce

2 piece
Seasoning

0.3 tsp
Vegetable oil

3 Tbsp

Cooking

Ground pork salt and pepper add the fried onion and seasoning "Provencal herbs".

Roll of minced small meatballs, about the size of a walnut, place on a cutting Board and put into the refrigerator.

At this time, prepare vegetables. Eggplant, petiolate celery, and sweet pepper cut into thin slices, tomato and onion cubes and fry in vegetable oil. Add salt and season with herbs de Provence.

At first, fry the onion and eggplant and when they are almost ready, add to them tomato and celery. The mixture just enough to warm up something to all tastes joined together.

Couscous pour into a large bowl, given the fact that it will greatly increase in volume and fill with boiling water in a ratio of 1 Cup grits - 2 cups of water. Cover with a lid and forget about it for 15 minutes.

Here is the finished couscous. Now it is necessary to salt and fill with a mixture of 1 teaspoon of wine vinegar, 1 tablespoon of vegetable oil, a pinch of sugar and chopped greens. I have to have cilantro and parsley.

Fry meatballs in vegetable oil until tender. Now you can assemble the dish. On the edge of the large plate in the ring put the couscous, the middle filled with vegetables, and with the top placed meatballs.

In this dish the vegetables combine perfectly with the couscous and meatballs are a nod to the men, who do not recognize the food without meat. Bon appetit!

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