Veggie Meatballs with Roasted Red Pepper Sauce and Herby Mushroom Couscous

This is another dish that just popped into my head the other day, and it was only a matter of time till I got around to making it. It was inspired by a post on CinnamonSpice's blog, but I added plenty of my own tweaks to make it my own.

Rarely am I proud of a dish, being naturally self-critical, but this was absolutely delicious! The smokey sweetness of the Red Peppers, the saltiness of the Capers and Romano, the heartiness of the Meatballs and the Couscous to soak it all up... hungry yet?

Veggie Meatballs with Roasted Red Pepper Sauce

- Quorn Meatballs

- 1/2 Vidalia Onion, diced

- 3/4 can Diced Fire Roasted Tomatoes with Garlic

- 3/4 of a jar Trader Joes Roasted Red Pepper Spread

- 3/4 to 1 c Vegetable Broth

- 1 tbsp Ground Thyme

- 2 tbsp Fresh Thyme, minced

- dash each of Smoked Paprika and Black Pepper

- 1 tbsp Capers

- Fresh-Grated Peccorino Romano and Minced Fresh Parsley (garnish)

In a cast iron skillet, brown onions and then add tomatoes. Mash the tomatoes as the mixture cooks down a bit, then stir in Red Pepper Spread, all of the spices (thymes, paprika and pepper) and then add the vegetable broth. Bring to a boil, then add the meatballs and cook until meatballs are heated through, adding more vegetable broth to desired consistency.

Herby-Mushroom Couscous

(serves 4)

- 1/2 box of sliced mushrooms, minced

- 2 tbsp minced shallots

- Cooking Sherry

- 1 c dry Couscous

- 1 1/2 c vegetable broth

- Spices (1 tsp each: Onion and Garlic Powders, Tarragon, Basil)

Brown shallots and mushrooms in a skillet, then add sherry and saute until liquid is absorbed. Set aside.

Bring vegetable broth, a dash of salt, and a little oil to a boil. Remoce from heat, add Couscous, Spices and Mushroom-Shallot mixture and stir vigorously until liquid is absorbed. Let sit five minutes and fluff with fork before serving.

Garnish meatballs with fresh-grated romano cheese and minced parsley and serve alongside herby-mushroom couscous and lemon-garlic asparagus... and as always, a bottle of good wine really tops it off.