Published by
Dalisa
Toulouse Meatballs and Vegetables
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Baking — 40 minutes
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Preparation — 20 minutes
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Servings — 4
Ingredients
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8
Dalisa Toulouse Sausages
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2 cups
of diced turnips
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2 cups
of diced carrots
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2 cups
of diced yellow potatoes
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1 bottle
of strained tomatoes with basil (680 ml)
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1 can of 10 oz
of chicken broth
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1 1/2 cup
of couscous
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1 1/2 cup
of water
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Fresh basil leaves
Preparation
- Remove the casing from the sausages and put the meat in a large bowl. Using a fork, break up the meat of the sausages. Form about 20 balls of the same size.
- In a deep ovenproof container, scatter the vegetable cubes, season with salt and pepper. Add half of the strained tomatoes and chicken broth and mix well. Place the meatballs on the vegetables without them touching each other and cover them with the rest of the strained tomatoes.
- Scatter a few basil leaves then bake at 375°F for about 40 minutes or until the vegetables are cooked through.
- Meanwhile, heat 1 ½ cup of water in a small pot. When the water boils, add the couscous. Remove from heat and cover for 7 minutes. Fluff with a fork.
- Serve a portion of couscous on the plate, add the vegetables and meatballs and top with fresh basil leaves.
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