CR5 Issue 154 March 2018 digital

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Cajun Meatballs with Herb & Tomato Couscous Serves 4 Ready in 45 minutes Mince always makes a great speedy supper – here lean pork mince is spiced up with Cajun seasoning and rolled into meatballs. FOR THE MEATBALLS • 450g lean minced pork • ½ red onion, peeled and finely chopped • 1 garlic clove, peeled and crushed • 25g fresh white breadcrumbs • 2 tsp Cajun seasoning (see TIP) • Salt and freshly ground black pepper • 1 tbsp freshly chopped coriander • 1 tbsp sunflower oil FOR THE COUSCOUS • 225g couscous • ½ red onion, finely chopped • 8 sun-blush tomatoes, drained and chopped • 3 tbsp freshly chopped coriander • 2 tbsp olive oil TIP To make the meatballs, place the pork, onion, garlic, breadcrumbs, Cajun seasoning and coriander in a food processor. Season well with salt and freshly ground black pepper and process for a few seconds until thoroughly mixed. Alternatively, mix well with clean hands. Shape the mixture into 24 meatballs. Heat the oil in a large non-stick frying pan and fry the meatballs for 10-15 minutes until browned and cooked through. Shake the pan frequently to turn the meatballs. Meanwhile, place the couscous in a large bowl and pour over enough boiling water to just cover the grains. Leave to soak for about 10 minutes until all the liquid has been absorbed. Separate the grains by stirring with a fork. Add the onion, tomatoes, coriander and olive oil and season to taste with salt and freshly ground black pepper. Divide the hot couscous between four serving bowls. Thread the cooked meatballs onto metal skewers and serve on top of the couscous. Cajun seasoning is a spicy blend of spices, chilli powder and herbs such as thyme and oregano. You’ll find it on the spice racks in the supermarket. 32 Log into www.cr5.co.uk your local community website!
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CR5 Issue 154 March 2018 digital

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