Zucchini Meatballs with Couscous and Mushroom Ragu

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Grate zucchinis and place on some paper towel. Using the paper towel squeeze the grated zucchini until most of the excess moisture is removed.

Step 2

Place dried zucchini into a bowl, adding garlic, egg, breadcrumbs and yeast. Season with salt and black pepper. Give it a good mix.

Step 3

Form combined mixture into small balls, making about 8-10 depending on how large you want them to be.

Step 4

Heat olive oil in a large frying pan over medium heat. Add the meatballs and fry on all sides until golden brown (about 8-10 minutes).

Step 5

In a saucepan, heat oil over medium/medium-low heat. Add onion and garlic and sauté until it starts to brown, stirring often. Approximately 2-3 minutes.

Step 6

Add mushrooms, stir, and cook until they have released most of their liquid, about 5-7 minutes.

Step 7

Add whole tomatoes (with fluid) and fresh diced tomatoes and bring heat up to medium. Stir well, break up whole tomatoes a bit with a wooden spoon as you stir.

Step 8

Add oregano, rosemary, basil, salt, and pepper and mix well.

Step 9

Turn heat down a little to medium-low, and let simmer, stirring often, until desired thickness is reached.

Step 10

Once it has thickened to your liking, remove from the heat.

Step 11

Add dry couscous into a saucepan, then pour in the vegetable stock.

Step 12

Bring to a simmer until liquid has been absorbed, about 8-10 minutes.

Step 13

Divide couscous between bowls. Top with meatballs. Pour over the ragu and sprinkle with chilli flakes, if desired.