Ingredients
1½ tbsp colza oil
1 onion, finely cut
2 red peppers, deseeded and sliced
1 garlic cloves, crushed
½ tsp chilly flakes
2 x 400g cans cut tomatoes
100g large couscous
500ml hot vegetable stock
12 pork meatballs
150g baby spinach
½ tiny bunch of basil
grated cheese, to serve (optional)
Method
STEP 1
Heat the oil in an exceeding saucepan. Fry the onion and peppers for seven minutes, then stir through the garlic and chilly flakes and cook for one min. Add the tomatoes, large couscous, and veg stock and produce to a simmer.
STEP 2
Season to style, then add the meatballs and spinach. Simmer for 5-7 minutes or till burned through. Ladle into bowls and high with the basil and a few kinds of cheese, if you wish.
