Zucchini Chicken Meatballs with Couscous
1 hr6 servings
Ground chicken and grated zucchini meatballs simmered with couscous, diced vegetables, and mustard in one skillet.
| 450 g / 1–1.2 lbs ground chicken | Mix meatball ingredients | Roll into meatballs | Pour water, nestle meatballs in, cover & bring to boil | Simmer 30–35 min, rest 5 min off heat |
| 1 zucchini, grated (about 240 ml, liquid squeezed out) | ||||
| 60 g unseasoned breadcrumbs | ||||
| 15 g parsley, chopped | ||||
| 1 egg | ||||
| 1 tsp lemon zest | ||||
| 1 tsp garlic powder | ||||
| 1/2 tsp salt | ||||
| 1/2 tsp black pepper | ||||
| 1/4 tsp cumin | ||||
| 80 ml olive oil | Heat oil, cook meatballs 5 min per side, remove | |||
| 1/2 yellow onion, diced | Sauté onion & zucchini 5–7 min | |||
| 1 zucchini, diced | ||||
| 300 g pearled couscous | Add couscous, mustard, spices & parsley, toss | |||
| 1 tbsp Dijon mustard | ||||
| 15 g parsley, chopped (for couscous) | ||||
| 1 tsp garlic powder | ||||
| 1 tsp salt | ||||
| 1/2 tsp black pepper | ||||
| 720 ml water |
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.