
Ingredients
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500g chicken mince
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1 garlic clove, crushed
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1 tablespoon Middle Eastern spice mix
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1 tablespoon olive oil
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540g btl passata (tomato pasta sauce)
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50g baby spinach leaves
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2 tablespoons pine nuts, toasted
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375ml (1 1/2 cups) water
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80ml (1/3 cup) fresh orange juice
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1 Massel chicken style stock cube, crumbled
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290g (1 1/2 cups) couscous
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2 tablespoons chopped fresh chives
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2 teaspoons finely grated orange rind
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Greek-style natural yoghurt, to serve
Method
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1Combine 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.
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2Heat 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.
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3Meanwhile, 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.
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4Divide the couscous among serving bowls and top with the meatball and spinach mixture. Serve with yoghurt.
Source: taste.com.au