1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Spiced chicken meatballs with orange & chive couscous

  • 0:25 Prep
  • 0:15 Cook
  • 4 Servings


  • 500g chicken mince
  • 1 garlic clove, crushed
  • 1 tablespoon Middle Eastern spice mix
  • 1 tablespoon olive oil
  • 540g btl passata (tomato pasta sauce)
  • 50g baby spinach leaves
  • 2 tablespoons pine nuts, toasted
  • 375ml (1 1/2 cups) water
  • 80ml (1/3 cup) fresh orange juice
  • 1 Massel chicken style stock cube, crumbled
  • 290g (1 1/2 cups) couscous
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons finely grated orange rind
  • Greek-style natural yoghurt, to serve


  • 1
    Combine the mince, garlic and 2 teaspoons of Middle Eastern spice mix in a bowl. Season with pepper. Roll tablespoonfuls of the mixture into balls. Place on a plate.
  • 2
    Heat the oil in a large, deep frying pan over medium-high heat. Cook the meatballs, turning often, for 5 minutes or until browned. Add the passata and remaining spice mix. Reduce heat to medium. Cover and cook, stirring occasionally, for 8 minutes or until the meatballs are cooked through. Stir in the spinach and pine nuts and cook for 1 minute or until the spinach just wilts.
  • 3
    Meanwhile, place the water, orange juice and stock cube in a saucepan over high heat. Bring to the boil. Remove from heat and stir in the couscous. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Stir in the chive and orange rind.
  • 4
    Divide the couscous among serving bowls and top with the meatball and spinach mixture. Serve with yoghurt.

Source: taste.com.au


Please enter your comment!
Please enter your name here