Herb Chicken Meatballs with Couscous and Roasted Vegetables

Juicy chicken meatballs paired with fluffy couscous, roasted carrots and zucchini, served with a savory sauce and fresh parsley.

Ingredients:

• 1/2 jar of Rupen's Curry Sauce

• Meatballs:

  • 1 lb ground chicken
  • 1/2 cup finely chopped spinach or parsley
  • 1 garlic clove, minced
  • 1/4 cup onion, finely diced
  • 1 tbsp olive oil (for cooking)
  • Salt and pepper to taste

• Couscous:

  • 1 cup couscous
  • 1 cup boiling water or broth
  • 1 tbsp olive oil
  • Pinch of salt

• Vegetables:

  • 2 carrots, sliced
  • 1 zucchini, cubed
  • 1 tbsp olive oil
  • Salt and pepper to taste

• Garnish:

  • Fresh parsley

Instructions

• In a bowl, combine ground chicken, spinach, garlic, onion, salt, and pepper. Mix well and shape into small meatballs. Heat olive oil in a skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally until golden brown and cooked through.
• In a bowl, add couscous, olive oil, and a pinch of salt. Pour boiling water or broth over it, cover with a plate or lid, and let it sit for 5 minutes. Fluff with a fork.
• Preheat the oven to 400°F (200°C). Toss the carrots and zucchini with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
  
• Plate the couscous, top with roasted vegetables and meatballs. Drizzle the sauce over the dish and garnish with fresh parsley and a bowl of Rupen's Curry Sauce. Serve warm.