Spelt Couscous with Scallions and Meatballs in Tomato Sauce

Not much to say this time but just wanted to leave you with a simple dish that you can make any day. Even on those hectic weeknights when you wish you could just stay put on the couch and the dinner would just magically appear in front of you....

P.S.: This is my first food photo shot in artificial light (since it was dinner). Tell me what you think of it. Suggestions welcome!



Meatballs in Tomato Sauce

For the meatballs:
1/3 lb ground meat
1/2 red onions, diced fine
1 cloves of garlic, minced
1 yolk
2 tsp harissa
1 T chopped basil
salt and pepper as needed

For the tomato sauce:
1.5 cup crushed tomatoes
1 T tomato paste
1/2 red onion, diced fine
1 clove of garlic minced
1 cup of water
1 tsp chili flakes
1/2 tsp fennel seeds
2 tsp dried oregano
2 tsp dried parsley
2 T fresh basil, chopped
salt, pepper and olive oil as needed

Mix all the ingredients together and refrigerate for 30 minutes. Preheat the oven to 375 F. Roll the meat mixture into one ince balls and arrange on a baking sheet. Bake for about 15-20 minutes until the meat is lighly browned on the outside.

Meanwhile, saute the onions and garlic in olive oil until soft. Add the fennel seeds, salt and pepper. Add the crushed tomatoes, paste and water and bring to a rapid boil. Reduce to simmer, add the herbs and gently ladle in the meatballs into the sauce. Cook covered for 15 minutes and it's done!

Spelt Couscous with Scallions

250 g of couscous, cooked according to package instruction
1 scallion, sliced on the bias + more for garnish
drizzle of truffle oil (optional)
1 T butter

Gently fluff the couscous with a fork and incorporate the pat of butter. Sprinkle the scallions and gently fold them into the couscous.

To serve, place couscous on the plate, top with the meatball sauce and then garnish with reserved scallions. You don't even need cheese on this dish!