With a few pantry staples, you can turn Christmas leftovers into a sensational midweek meal.
- Preheat the oven to 180°C and line 2 baking trays with baking paper.
- Combine the pork mince, stuffing, garlic, egg and 2 tablespoons parsley in a bowl. Season, then roll into about forty 20 cent-sized balls. Chill for 15 minutes.
- Heat olive oil in a pan over medium heat. In batches, cook meatballs for 4 minutes, turning, until browned all over. Transfer to baking trays, then bake for 6-8 minutes until cooked through. Keep warm.
- Meanwhile, place the couscous in a heatproof bowl and pour over 300ml boiling water. Cover and set aside for 5 minutes or until liquid is absorbed.
- Whisk together tomato passata, extra virgin olive oil, lemon juice and remaining garlic. Season, then set aside.
- Fluff up couscous with a fork and fold in onion, tomatoes, zest, remaining chopped parsley and half the dressing. Serve the couscous topped with the meatballs and parsley, drizzled with remaining dressing.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set