Chicken meatballs with couscous and sautéed vegetables

90 min
Type of dish: Meats, Vegetables
Temperature: Hot
Allergens
Gluten
Gluten
Milk
Milk
Soy
Soy
Elaboration

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.
Nutritional information (1 portion)
Fiber 22.95 g
Saturates 10.9 g
Monounsaturated fatty acids 28.39 g
Polyunsaturated fatty acids 19.42 g
Cholesterol 233.82 mg
Calcium 405.01 mg
Iron 10.32 mg
Zinc 5.36 mg
Vitamin A 1238.81 ug
Vitamin C 91.18 g
Folic acid 399.92 ug
Salt (Sodium) 4092.78 mg
Sugars 34.63 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.