Tortellini vegan
Vegetable cous cous with fish balls
ingredients
servings
4
Couscous
250 oz
Water
250 oz
Pumpkin flesh
200 oz
Carrots
150 oz
Green beans
150 oz
Courgette
120 oz
Onions
1 half
Celery seeds
to taste
Grated lemon peel
2 teaspoons
Extra virgin olive oil
to taste
Iodized salt
to taste
Black pepper
to taste
Fresh mint
5 leafs
Cod
1 fillet
Sea bass
1 fillet
Potatoes
1 unit
Fresh thyme
1 sprig
Breadcrumbs
30 oz
Parsley
2 teaspoons
Type 00 wheat flour
1 spoon
Extra virgin olive oil
to taste
Iodized salt
to taste
Black pepper
to taste
single courses from Italy
Vegetable cous cous with fish balls
Vegetable cous cous with fish balls
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A complete dish that can please children, have an ethnic taste and make them have fun, maybe eating it with your hands? Here it is! You can use the fish you have at home and you like it, fresh or frozen
preparation
step 1
Clean the fish, remove the bones and put the pulp into pieces in a basin. You can use the fish you prefer, fresh or thawed, as long as the pulp is 260gr total.
step 2
Boil the potato and mash it with a potato masher directly in the basin with the fish. Add thyme and chopped parsley, salt and pepper to taste and start kneading the mixture by hand.
step 3
Also add the breadcrumbs r knead again. Then form small balls of about 5gr each. Then flour the meatballs, passing them in a bowl with 00 flour.
step 4
Clean and cut the vegetables into small cubes: chopped celery, carrot and onion (you can also use a mixture for deep-fried fried), cut the pumpkin, zucchini and green beans.
step 5
In a pan, pour oil, add celery, carrot and onion, then green beans, pumpkin and zucchini. Add water if needed and cook for about 20 minutes.
step 6
Fill a pot with cous cous and prepare it according to the instructions on the package.
step 7
Once ready, transfer the cous cous to the pan of the vegetables, stir well to flavor well, allowing a couple of minutes to cook.
step 8
Cook the fish balls separately with a little oil, until they are golden, drain and dry them with paper towels.
step 9
Once cooked, place them in a serving dish together with the cous cous and sprinkle with a few mint leaves and a half grated lemon peel. Stir and serve. Enjoy your meal and let me know if you like it!
