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Spicy meatballs with couscous
Meatballs with couscous and Provencal wok vegetables.
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Ingredients
Directions
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Put the couscous in a bowl, pour the boiling water over and let stand for 10 min.
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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.
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Put the minced meat in a bowl, break the egg above it and knead. Add the bread, pesto, pepper and salt and knead everything.
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Divide the mince into portions and form balls with the size of a walnut (6 per person) with moist hands.
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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.
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Meanwhile, grate the yellow skin of the lemon and squeeze out half of the fruit.
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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.
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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.
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Season with pepper and salt. Serve with the meatballs.
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Nutrition
715Calories
Sodium28% DV675mg
Fat57% DV37g
Protein66% DV33g
Carbs19% DV58g
Fiber40% DV10g
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