Spicy meatballs with couscous

Name: spicy meatballs with couscous
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 300 g wholemeal spelled couscous; 350 ml boiling water; 1 slice White bread; 50 ml semi skimmed milk; 400 g half to half chopped; 1 medium sized egg; 2,5 el pesto arrabbiata; 4 el traditional olive oil; 1 lemon cleaned up; 400 g Provencal wok vegetable; 90 g sun ripened Taggia olives

Meatballs with couscous and Provencal wok vegetables.

Ingredients

Directions

Put the couscous in a bowl, pour the boiling water over and let stand for 10 min.
Meanwhile cut the crusts of the bread and put the bread in a deep plate. Pour the milk over and let it soak for 2 minutes. Squeeze out and set aside.
Put the minced meat in a bowl, break the egg above it and knead. Add the bread, pesto, pepper and salt and knead everything.
Divide the mince into portions and form balls with the size of a walnut (6 per person) with moist hands.
Heat the oil in a frying pan and fry the meatballs in 4 min. On high heat around brown. Cook over medium heat for 8 minutes. Times regularly.
Meanwhile, grate the yellow skin of the lemon and squeeze out half of the fruit.
Heat the oil in a stir-frying stir-fry stir-fry the vegetables for 5 minutes. Add the olives from the heat. Season with pepper and salt.
Mix ¾ of the oil of the olives with the pesto, lemon zest and juice. Stir in the couscous with a fork and pour in the vegetables and dressing.
Season with pepper and salt. Serve with the meatballs.