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Cajun Meatballs Serves 4 1


with Herb & Tomato Couscous Ready in 45 minutes


Mince always makes a great speedy supper – here lean pork mince is spiced up with Cajun seasoning and rolled into meatballs.


To make the meatballs, place the pork, onion, garlic, breadcrumbs, Cajun seasoning and coriander in a food processor. Season well with salt and freshly ground black pepper and process for a few seconds unl thoroughly mixed. Alternavely, mix well with clean hands.


FOR THE MEATBALLS • 450g lean minced pork • ½ red onion, peeled and finely chopped


• 1 garlic clove, peeled and crushed • 25g fresh white breadcrumbs • 2 tsp Cajun seasoning • Salt and freshly ground black pepper


• 1 tbsp freshly chopped coriander • 1 tbsp sunflower oil


FOR THE COUSCOUS • 225g couscous • ½ red onion, finely chopped • 8 sun‐blush tomatoes, drained and chopped


• 3 tbsp freshly chopped coriander • 2 tbsp olive oil


16 2


Shape the mixture into 24 meatballs. Heat the oil in a large non‐sck frying pan and fry the meatballs for 10‐15 minutes unl browned and cooked through. Shake the pan frequently to turn the meatballs.


3


Meanwhile, place the couscous in a large bowl and pour over enough boiling water to just cover the grains. Leave to soak for about 10 minutes, unl all the liquid has been absorbed. Separate the grains, by srring with a fork. Add the onion, tomatoes, coriander and olive oil and season to taste with salt and freshly ground black pepper.


4


Divide the hot couscous between four serving bowls. Thread the cooked meatballs onto metal skewers and serve on top of the couscous.


To adverse call 01590 643969 or e‐mail info@lymingtondirectory.co.uk


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