Muddy pizza with stuffed edges
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Salmon skewers with couscous and broccoli meatballs
ingredients
servings
3
Extra virgin olive oil
5 spoons
Chives
to taste
Wholemeal breadcrumbs
60 oz
Salmon
300 oz
Oregano
to taste
Dried marjoram
to taste
Basil
5 leafs
Couscous
100 oz
Broccoli
300 oz
Turmeric
to taste
Iodized salt
2 pinches
Grated Parmesan cheese
3 spoons
Greek yogurt from full fat milk
150 oz
single courses from Italy
Salmon skewers with couscous and broccoli meatballs
Salmon skewers with couscous and broccoli meatballs
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Crocodile cubes of salmon accompanied by tasty meatballs with the taste of broccoli. The yogurt sauce gives a touch to this unique dish I've created for my little girls!
preparation
step 1
For the meatballs: saute and wash the broccoli, bake it until it is tender. Drain and hold aside the cooking water you will use to cook the couscous. Smell the broccoli.
step 2
Cook the couscous by following the instructions on the pack using broccoli water.
step 3
Combine couscous broccoli, mix and add parmesan, turmeric and a pinch of salt. Formats of meatballs.
step 4
Prepare the cheesecake you will also use for the skewers: chop the chives, fresh marjoram, fresh oregano and basil and join the breadcrumbs with 3 tablespoons of oil.
step 5
Pass the meatballs in the dough, still wet with a little oil and bake at 200 ° for 40 minutes.
step 6
For the skewers: clean the salmon, remove the skin and any blades and cut it into pieces.
step 7
Shave the skewers: pass the pieces of salmon into the dough and put them on the skewers. Salty lightly and bake 8-10 minutes in a hot oven at 200 °.
step 8
For sauce: mix Greek yogurt with turmeric and one teaspoon of oil.
step 9
Serve the hot skewers with the meatballs and sauce. You can also add baked potatoes to the delight of the remaining dough.
