Chicken meatballs with couscous and sautéed vegetables

For this recipe, the following elaborations are needed:

• Chicken meatballs.
• Couscous.
• Mixed vegetables (jardinière)
• For the sauce:
  • Prepare a poultry stock.
  • Prepare a tomato sauce to give colour.
  • Cut the vegetables: the garlic into fillets, the onion into julienne strips and the carrots into half-moons. Gently fry, frying the hardest vegetables first. Remove excess oil and add the white wine and let reduce.
  • Thicken with 20 g of flour per litre of stock.
  • Add the stock and the tomato sauce to reinforce and give colour to the sauce.
  • Let boil until the wine flavour disappears and all the vegetables are tender.
  •  Blend with a food processor and put the mixture through a colander.
  • Boil again and adjust to taste, colour and thickness.

SETTING-UP

• Heat the meatballs in the sauce and plate up.
• Heat the couscous and the vegetables. Place next to the meatballs.