Meatballs, rice, vegetables, fish ... I love meatballs in all its forms because you can invent a thousand combinations. Today I propose them to you with cous cous: discover the idea!
For further information: Stewed octopus with peasIdentity Card of the Recipe
- 150.1 KCal Calories per serving
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Ingrediants
- 150 gr of pre-cooked couscous
- 280 ml of water
- 5 gr of salt
- 1 teaspoon of oregano
- 1 teaspoon of oregano
- 40 gr of egg white
- 50 gr of fresh ricotta
- 50 gr of fresh ricotta
- 80 gr of tuna in drained oil
- 20 gr of rocket
- 200 gr of tomato puree
- 200 gr of tomato puree
- 2 tablespoons of extra virgin olive oil
- basil to taste
- 30-50 gr of breadcrumbs
Materials Needed
- Casserole
- Scale weighs food
- Pan with lid
- Wooden spoon
- Pastry board or cutting board
- Bowls
Preparation
- First, prepare the couscous: in this recipe, we used precooked couscous, so the preparation is quick. Boil the water: when it boils, pour the water directly into a bowl containing the couscous. Let it rest for 5 minutes, until the couscous has absorbed all the water.
- Meanwhile, prepare the accompanying sauce. Pour the puree into a saucepan, flavor with dried oregano and cook with a little extra virgin olive oil for about ten minutes, stirring occasionally.
- Shell the couscous, add the salt together with the tuna, the chopped rocket and the fresh basil. To taste, flavor with oregano. Mix with fresh ricotta and egg white. If the mixture is too soft, add some breadcrumbs.
