Recipe - Pork Meatballs With Sweet Pepper Couscous

225 g Lean minced pork
1 teaspoon Dried sage
1 Carrot
1 small Eating apple; (Coxes)
2 Red onions
8 tablespoon Olive oil
1 lg Red pepper
1 ds Balsamic vinegar
2 Garlic cloves; crushed
Good pinch crushed chillies
1 400 gram can chopped
tomatoes; (in rich tomato
; juice)
225 g Quickcook cousocus
1 small Bunc fresh flatleaf parsley
Salt and freshly ground
black pepper

1 Heat a large frying pan. Place the pork in a bowl with the sage and
plenty of seasoning. Grate the carrot, apple and an onions in a processor.
Add to the pork and mix until well combined.

2 Using slightly wet hands, shape the pork mixture into walnutsized balls.
Add 3 tbsp oil to the pan and fry the pork meatballs for 810 minutes until
lightly golden and completely tender, turning regularly.

3 Heat a frying pan. Finely chop the remaining onion. Add 1 tbsp olive oil
to the pan and gently fry a third of the onion for 34 mins until soft.

4 Heat another frying pan. Cut the pepper in half, remove the seeds and
dice the flesh. Add 1 tbsp oil to the frying pan.

5 Add the remaining onion to the frying pan with the pepper. Cook for 35
minutes, stirring occasionally, add a dash of balsamic vinegar, season to
taste and set aside.

6 Add the garlic and chilli flakes to the softened onion and cook for 30
seconds, stirring. Pour in the tomatoes and simmer for 510 minutes, or as
long as time allows. Season to taste.

7 Place the 250ml/9fl ounce boiling water in a pan with 1 tbsp oil and 1 tsp
salt. Bring to a simmer, take off the heat and stir in the couscous. Leave
for two minutes to allow to swell.

8 Return the couscous to the heat and add 2 tbsp oil. Cook gently for three
minutes, stirring with a fork to fluff up the grains and stir in the
reserved pepper mixture. Season to taste.

9 Roughly chop the parsley and reserve some for a garnish. Stir the
remainder into the tomato sauce. Spoon some couscous onto a serving plate
and add half the pork meatballs on top.

10 Spoon over half the tomato sauce and garnish with a sprinkling of
parsley. Serve at once.

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Recipe by: Anything You Can Cook

Converted by MM_Buster v2.0l.