Roast Meatballs, Aubergine and Lemon Cous Cous

Summer has arrived today, proper summer. My car seemed to think it had reached the heady heights of 28.5°c today! 😎 So I wanted something for dinner tonight to suit my summery mood. This dish fits the bill nicely… delicious oniony roast meat atop light and fluffy lemony cous cous. A little glass of something cold and bubbly alongside would definitely not be unwelcome. Happy Friday!

 

Roast Meatballs, Aubergine and Lemon Cous Cous
Roast Meatballs, Aubergine and Lemon Cous Cous

Ingredients

200g cous cous

1 aubergine

A few Jersey Royals or other new potatoes

10 or so shallots

Small bunch of coriander

1/2 chicken stock cube

Pot of Greek yogurt

1 lemon

Olive oil

Sea salt and black pepper

Method

Preheat oven to 200°c (180°c fan) 6 gas.

Place cous cous into a large bowl. Dissolve the stock in 300ml boiling water and pour over the cous cous. Add the juice of half the lemon and 1tbsp olive oil to the bowl. Cover with cling film and leave until the cous cous absorbs all of the liquid.

Meanwhile peel and half the shallots, chop the aubergine and potatoes and add all three with some olive oil to a roasting pan. Put the beef mince in a bowl and add half of the chopped coriander. Fluff the cous cous with a fork and add 2tbsps of it along with a tbsp of the Greek yogurt to the meat. Season well and roll into balls. Add the meatballs to the vegetable pan and put into the oven for 40-60 mins until browned.

 

Meatballs Ready for the Oven
Meatballs Ready for the Oven

 

Fluff the rest of the cous cous and arrange on a large platter or bowl. Tumble the roast meat and veg on to the top. Put the roasting pan onto the hob on a moderate heat, add the juice of the rest of the lemon and 150ml of water and reduce until you have a thickened sauce to pour over the dish. Sprinkle over the rest of the chopped coriander and serve with a green salad and some Greek yogurt. Enjoy!

(Serves 4 (or 2 if you’re hungry))

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