16 April
Ingredients:
Couscous with curry veg meatballs
A tasty recipe to prepare a delicious couscous to be served with soft veg-meatballs!
Ingredients:- 1 pack of Cerreto vegan classic burger
- 1 spoon of Cerreto curry powder
- 1 spoonful of Cerreto turmeric powder
- 300 g of Cerreto couscous
- 1 teaspoon of Cerreto granular vegetable broth
- 500 g of tomato sauce
- 1 clove of garlic
- EVO oil to taste
- salt to taste
- sugar to taste
Preparation:
Pour the contents of the veg burger package into a bowl, add the curry and 200 ml of water, stirring and leave to rest for 10 minutes. Form 12 meatballs and arrange them on a baking sheet with parchment paper, brush them with oil and bake them at 200 ° C for about 15 minutes. Pour the couscous into a bowl, bring 300 g of water to a boil by dissolving the granulated vegetable broth, then add the turmeric, mix and pour over the couscous. Cover and swell for a couple of minutes, then shell with a fork. Boil the tomato puree for a few minutes together with the garlic clove cut in half and deprived of the internal core, a spoonful of oil, salt and a pinch of sugar to sweeten its acidity. Place the warm couscous on the bottom of the plates, then the passata, and on top of the meatballs.
- 1 spoon of Cerreto curry powder
- 1 spoonful of Cerreto turmeric powder
- 300 g of Cerreto couscous
- 1 teaspoon of Cerreto granular vegetable broth
- 500 g of tomato sauce
- 1 clove of garlic
- EVO oil to taste
- salt to taste
- sugar to taste
Preparation:
Pour the contents of the veg burger package into a bowl, add the curry and 200 ml of water, stirring and leave to rest for 10 minutes. Form 12 meatballs and arrange them on a baking sheet with parchment paper, brush them with oil and bake them at 200 ° C for about 15 minutes. Pour the couscous into a bowl, bring 300 g of water to a boil by dissolving the granulated vegetable broth, then add the turmeric, mix and pour over the couscous. Cover and swell for a couple of minutes, then shell with a fork. Boil the tomato puree for a few minutes together with the garlic clove cut in half and deprived of the internal core, a spoonful of oil, salt and a pinch of sugar to sweeten its acidity. Place the warm couscous on the bottom of the plates, then the passata, and on top of the meatballs.
