4
SERVES
Comfort food doesn’t always mean
heavy! Try these lighter options
INGREDIENTS
- 2 tbsp olive oil, plus 1 tbsp extra
- 1 onion, finely chopped
- 2 garlic cloves, crushed,
plus 2 extra, crushed - 400g can chickpeas, rinsed, drained
- 250g chicken mince
- 1⁄2 cup dried wholemeal breadcrumbs
- 1 egg, whisked
- 1 cup basil leaves, plus extra, to serve
- 1⁄2 cup blanched almonds,
toasted, roughly chopped - 1⁄3 cup grated parmesan,
plus extra, to serve - 1⁄2 cup water
- 1 lemon, grated zest, juice, to serve
- 1 red capsicum, seeded, sliced
- 1⁄2 head cauliflower,
cut into small florets
METHOD
1 In a small frying pan, heat half the
oil on medium. Sauté onion and garlic,
4-5 minutes, until sotened. Remove
from pan. Cool slightly. 2 Line an oven
tray with baking paper. In a bowl,
roughly mash chickpeas. Add mince,
breadcrumbs, egg and onion mixture.
Season. Roll into balls (2 tsp each)
and transfer to tray. Chill 30 minutes.
3 In a food processor, combine basil,
almonds, parmesan and extra garlic.
Pulse until finely chopped. Add water
and lemon juice, and pulse until
combined. Season. 4 Heat remaining
oil in a frying pan on medium. Cook
meatballs, tossing, 15 minutes, until
golden and cooked through. Add
capsicum and cook, 5 minutes. Toss
through pesto. 5 In a food processor,
pulse cauliflower to fine crumbs.
Transfer to a bowl and drizzle with
extra oil. Microwave on High (100 per
cent power), 1 minute, until warmed
through. Stir zest through. Season.
6 Divide ‘couscous’ between bowls.
Serve topped with pesto meatballs,
extra basil leaves and parmesan.CHICKEN
MEATBALLS &
CAULIFLOWER
COUSCOUS
Fo o d
Winter
DINNERS
TIP
If you prefer,
you can use normal
couscous, prepared
following packet
instructions.