Recipe - Pork Meatballs With Coriander Couscous

FOR THE COUSCOUS
12 fl Hot vegetable stock
4 ounce Couscous
2 fl Olive oil
1 bn Coriander; chopped
3 Red and 3 green chillies;
deseeded, finely
; chopped

FOR THE MEATBALLS
6 ounce Onion; peeled and finely
; chopped
2 Cloves garlic; crushed
1 pound Lean pork; minced
1 teaspoon Cinnamon
2 teaspoon Chilli powder
2 teaspoon Paprika
1 teaspoon Cumin seeds

FOR THE SAUCE
2 fl Olive oil
4 ounce Onion; finely chopped
3 Cloves garlic; crushed
1 One half pound Over ripe tomatoes; peeled,
deseeded
; and chopped
2 tablespoon Sundried tomato puree
2 Glasses dry white wine
One half teaspoon Worcestershire sauce
Salt and freshly milled
pepper
1 pn Caster sugar

1 For the Couscous: Place the couscous in a bowl, pour over the vegetable
stock, season with salt and mix in the olive oil. Stand for 10 minutes, add
the coriander and minced red and green chillies and cover with clingfilm.

2 For the Meatballs: Mix the onion, garlic and minced pork. Add the
cinnamon, chilli powder and paprika.

3 Crush the cumin seeds in the palm of your hand and sprinkle into the mix.
Season with salt and pepper. Shape into 20 small meatballs and gently cook
in hot oil in a frying pan, turning often.

4 For the Sauce: Cook the onion and garlic in oil, add the tomatoes and
cook for 34 minutes. Add the tomato paste, wine, Worcestershire sauce and
Tabasco and season with salt, pepper and a pinch of caster sugar.

5 To serve, microwave the couscous on high for 45 seconds, spoon into
tightly buttered ramekins or dariole moulds and demould onto the centre of
a serving plate. Surround the couscous with five meatballs and top each one
with tomato sauce.

Converted by MC_Buster.

NOTES : This recipe is enhanced by giving the meat time to absorb the
flavours from the sauce.

Recipe by: Big Kevin Little Kevin

Converted by MM_Buster v2.0l.