It's always a good idea to practice a week before hand when you are going to make this dish for a special occasion. When you make it more often, try to vary with herbs or a different vegetable puree.
1 pack The Vegetarian Butcher Meatballs
Vegetarian gravy powder or stock cube
40 g (pearl) couscous
250 g carrots, peeled and cleaned before weighing)
1 tsp curry powder (or any Oriental seasoning of your choice)
2 tbsp olive oil
4 dried apricots, finely diced
2 tbsp pine nuts
100 g hummus (homemade or shop bought)
1 handful of pomegranate seeds (or diced tomato to replace it)
olive oil and coriander sprigs to garnish
salt & pepper
Simmer the meatballs for about 15 minutes in your favourite gravy or stock and leave to cool slightly. You could even do this a day in advance.
Prepare the couscous as instructed on the packet.
Boil the carrots until soft and blend with the curry powder and olive oil to make a nice puree. Stir the couscous, apricots and salt and pepper into the carrot mixture. This mixture can also be made a day in advance.
Preheat the oven to 180°C
Cut the meatballs in half horizontally and place them inside facing up. Using a piping bag, pipe the carrot puree onto the meatballs. If you don’t have a piping bag you can just use a spoon. Sprinkle the pine nuts onto the carrot. This gives it another texture and a little bight.
Place the meatballs in the oven for about 10-15 minutes. Cooking time depends on the temperature of the balls when they go in the oven.
To serve: Swipe some hummus over the plate and make a little stack of the Meatballs in the middle of the plate. Garnish with pomegranate seeds, a drizzle of olive oil and a sprig of coriander.
Great as a main course with some potatoes and a salad. Enjoy!