Couscous with vegetables and meatballs

Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO Olives vertes de France
Mature flavour
Couscous aux légumes et boulettes de viande
A PDO
Preparation
45 min
A PDO
Cooking time
1h15
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course

Ingredients

A PDO
For 4 personnes
  • 3 carrots
  • 3 courgettes
  • 2 aubergines
  • 1/2 yellow pepper
  • 1/2 green pepper
  • 3 cloves of garlic
  • 2 onions
  • 2 tablespoons of traditional-style olive oil
  • 75g of tomato purée
  • 1 bouquet garni
  • 2 level tablespoons of ras el hanout
  • 1 teaspoon of mild chilli
  • 1 teaspoon of four-spice mix
  • 1 teaspoon of paprika
  • 1 teaspoon of cumin
  • 2 packets of “Spigol”
  • 225g of chickpeas
  • 375g of wheat semolina
  • Salt, pepper
For the meatballs:
  • 100g of green olives from France
  • 1 small bunch of mint
  • 3 onions
  • 500g minced beef
  • 500g minced lamb
  • 1 egg
  • 3 teaspoons of breadcrumbs
  • 3 teaspoons of traditional-style olive oil
  • Salt, pepper

Tip

Here’s a timeless recipe for vegetable couscous – a classic of Moroccan cuisine – given a new twist with Olive Oils & Olives from France!

Instructions

  • Wash the vegetables. Then cut off the ends of the courgettes and aubergines. Peel the carrots. Remove the seeds from the peppers and peel the garlic and onions. Dice the aubergines and peppers. Cut the carrots and courgettes into rounds. Slice the onions thinly and chop the garlic.
  • Heat the olive oil in a casserole dish. Fry the onions, garlic and peppers for a few minutes.
  • Add the aubergines, carrots, courgettes, tomato purée, spices and bouquet garni. Season with salt and pepper and mix well.
  • Pour 70 cl of water into the casserole dish, cover and cook for 1 hour over a low heat; 15 minutes before the end of the cooking time, add the chickpeas.

  • Meanwhile, prepare the meatballs:

  • Next, stone the green olives and dice them into very small cubes. Wash, dry and remove the mint leaves from the stems. Finely chop the leaves. Peel and chop the onions.

  • In a mixing bowl, mix together the minced meat, mint, onions, green olives, egg, breadcrumbs and a tablespoon of olive oil. Season with salt and pepper. Shape the mixture into meatballs of equal size and set them aside on a plate.
  • Then cook the couscous according to the instructions on the packet. Fluff it up with a fork, then drizzle over a little olive oil. Keep warm.
  • Heat 2 tablespoons of olive oil in a large frying pan. Add the meatballs and cook for 5 to 10 minutes, turning them constantly: they should be golden brown on all sides.
  • Then serve the couscous topped with the vegetables, the juice and the meatballs, all piping hot.

Tip

Here’s a timeless recipe for vegetable couscous – a classic of Moroccan cuisine – given a new twist with Olive Oils & Olives from France!
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.

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