Chicken meatballs with couscous and sautéed vegetables

90 min
Type of dish: Meats, Vegetables
Temperature: Hot
Ingredients for 5 portions

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.


  • 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 18.37 g
Saturates 9.89 g
Monounsaturated fatty acids 26.59 g
Polyunsaturated fatty acids 15.14 g
Cholesterol 233.45 mg
Calcium 361.49 mg
Iron 8.59 mg
Zinc 4.11 mg
Vitamin A 1234.4 ug
Vitamin C 91.07 g
Folic acid 322.76 ug
Salt (Sodium) 3441.44 mg
Sugars 30.81 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.