4 portions
• 30 ml olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 x tin (400 g) chopped tomatoes
• 250 ml couscous
• 250 ml chicken stock
• salt and freshly ground black pepper to taste
• 350 ml frozen peas
• 300 g cooked mini beef meatballs
• 125 ml white wine
Heat the olive oil in a deep pan. Sauté the onion and garlic until soft and translucent. Add the tomatoes and simmer for about 5 minutes. Add the couscous and stir well with a fork. Lower the heat and add the stock. Season with salt and pepper. Cover the pan with a lid. Let it stand for about 5 minutes. Add the peas, meatballs and white wine. Cover and heat until the meatballs are warmed through.