Chickpea couscous and zucchini “meatballs”

One of the hardest parts of cooking for your family is coming up with new dishes for lunch every single day! Well, we have got you covered! If you follow us by now you will have noticed all the interesting and easy recipes we are featuring – recipes like this one Chickpea couscous and zucchini “meatballs” – new, simple and delicious at the same time. 

Today’s recipe is ideal for a family lunch during the week. Either serve the meatballs with some boiled potatoes or make a delicious sandwich with a fresh bun and some lettuce if you want a healthy take – away. With simple ingredients: a courgette, onion and some chickpea couscous

You are up to lunch in just under 30 minutes! 

Here is how to prepare the Chickpea couscous and zucchini “meatballs”:

Recipe by Simona Novarini

 

Ingredients

• 1/2 of an onion
• 1 middle-sized courgette
• 100 ml of Water
• 100 grams of Martino’s chickpea couscous
• 1/2 teaspoon of Salt
• 1 tablespoon extra virgin olive oil
• 1 Egg (white and yolk)
• Bread crumbs as needed 
• Salt as needed 
• Extra virgin olive oil as needed 
• Olive oil (for frying)

Directions

Re-hydrate the couscous
In a medium, heavy-bottomed saucepan over medium heat, pour 100 ml of water, add a pinch of salt and one teaspoon of Extra Virgin Olive Oil. Bring it to a simmer. 

Turn off the heat and pour evenly 100 grams of Martino’s chickpea couscous. Cover with a lid and let the couscous absorb all the water slowly for about 4-5 minutes. After the necessary time, fluff the couscous with the help of a fork to avoid any lumps from forming and to obtain the perfect texture.

Prepare the onions and Courgette
Chop half onions and one courgette finely. And toss them in a warm non-stick pan with a little extra virgin olive oil. Cook until the onions become transparent and golden. 

When ready pour the courgettes to the chickpea couscous. Add one egg, white and yolk to the couscous mixture. 

Shape the meatballs
With your hands grab small portions of the delicious couscous mixture and shape the meatballs. You can shape them round or press them a little bit with your hands to make them more flat! (This way they can perfectly fit in a sandwich) Place them in a small parchment paper. 

Prepare the breadcrumbs mix: 
In a small mixing bowl pour breadcrumbs, add a pinch of salt and your favorite spices. Moroccan style spices go great with this recipe. Combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl and mix well together with the breadcrumbs.Toss the couscous meatballs one by one in the breadcrumbs and Moroccan spices mix and roll! Make sure to cover each meatball with breadcrumbs all around.

Frying the meatballs: 
Use a non-stick frying pan. Pour olive oil inside and let it become hot. When ready toss the meatballs inside and fry them well until they obtain a golden color. When ready remove from oil and place them in a paper towel to absorb the extra oil. 

Make sure to serve them warm with seasoned yogurt, boiled potatoes, and a fresh salad. 

Cooking for your family every day can be a daunting task especially when you have to come up with easy and tasty ways to bring some variety in your kitchen. Today’s chickpea couscous

Meatballs are not only a healthy option for the whole family but also an easy way to transform a delicious lunch to a healthy sandwich your kids can take to school and you can take to work. If you are looking for more healthy and versatile recipes like this one just subscribes to our newsletter and we will keep inspiring you directly in your inbox. 

The Martino Chickpea couscous combined with the mild flavor of the courgette will make the lightest and tasty vegetarian “meatballs”. Boil some potatoes or some rice and you have a great family lunch. Serve warm and enjoy with your family! Or add them into a bun with lettuce and mayonnaise and wrap them from school or work. Don’t forget to leave a comment to tell us your variation of this recipe!