Farmhouse Meatballs with Couscous

cook 30 mins
  • 1 onion, roughly chopped
  • 1 celery stick, roughly chopped
  • 100 g (3 1/2 oz) mushrooms
  • 1 large garlic clove, chopped
  • 4 tablespoons olive or vegetable oil
  • 500 ml (17 fl oz) boiling ham or vegetable stock
  • 400 g (13 oz) can plum tomatoes
  • 250 g (7 oz) couscous
  • 50 g (2 oz) butter
  • 500 g (1 lb) farmhouse or Cumberland sausages
  • 2 tablespoons chopped parsley (optional)
  • Place the onion, celery, mushrooms and garlic in a food processor and pulse until finely chopped. Heat 2 tablespoons of the oil in a large frying pan and cook the chopped vegetables for 8 minutes, until lightly golden and tender. Add 200 ml (7 fl oz) of the stock and the tomatoes to the pan, and simmer gently for about 18 minutes.
  • Place the couscous in a bowl with the butter and pour over the remaining stock then cover and set aside for 6–8 minutes, until the grains are tender and all the liquid has been absorbed.
  • Meanwhile, remove the skins from the sausages and roll the meat into 16–20 bite-sized meatballs. Heat the remaining oil in a large nonstick frying pan and cook the meatballs for 10–12 minutes, turning frequently, until cooked through.
  • Fluff the couscous with a fork, then heap into 4 shallow bowls. Spoon over some sauce and arrange the meatballs on top. Scatter with chopped parsley, if using, and serve immediately.
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