This couscous and meatball bake is a one-dish winner.
- 30 mins
- 500ml hot beef stock
- 250ml couscous
- 2 spring onions, sliced
- 410g tin Mediterranean-style chopped tomatoes
- 1 garlic clove, crushed
- 500g beef sausage
- grated pecorino shavings, to serve
- basil, to serve
- Preheat oven to 200°C. Combine stock, couscous, onions, tomatoes and garlic in a baking dish.
- Squeeze meat from the casings and shape into 30ml balls. Add to the dish. Bake for about 20 minutes
or until cooked. Fluff couscous with a fork and sprinkle with pecorino and basil.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: February, 2019