This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
2 boxes (8 ounces each)
pearled couscous
960ml
chicken stock
125g
basil pesto, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
small zucchinis, cut in 1/2-inch rounds
2
small summer squash, cut in 1/2-inch rounds
1
medium red onion, cut in 1-inch pieces
1
red bell pepper, seeds removed, cut in 1-inch pieces
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
0.45kg
ground lamb
1 tablespoon
chopped fresh parsley
1 tablespoon
chopped fresh mint
22.5g
grated Parmesan cheese
1 tablespoon
whole milk
1
large egg
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 1 (BOTTOM OF POT)
2 boxes (8 ounces each)
pearled couscous
4 cups
chicken stock
1/2 cup
basil pesto, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
small zucchinis, cut in 1/2-inch rounds
2
small summer squash, cut in 1/2-inch rounds
1
medium red onion, cut in 1-inch pieces
1
red bell pepper, seeds removed, cut in 1-inch pieces
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
1 pound
ground lamb
1 tablespoon
chopped fresh parsley
1 tablespoon
chopped fresh mint
1/4 cup
grated Parmesan cheese
1 tablespoon
whole milk
1
large egg
Kosher salt, as desired
Ground black pepper, as desired
Utensils
Deluxe Reversible Rack
Aluminum Foil
Large Bowl
Step 1
Place couscous and chicken stock in the pot and stir to combine.
Step 2
In a large bowl, add all Level 2 ingredients and toss until evenly combined.
Step 3
In a separate large bowl, add all Level 3 ingredients and mix until evenly combined. Then form the mixture into 8 equally sized meatballs.
Step 4
Place the bottom layer of the Deluxe Reversible Rack in the lower position and cover with aluminum foil, then place the rack in the pot. Place the vegetable mixture on top of the rack.
Step 5
Slide the Deluxe Layer through the lower layer’s handles. Place the meatballs on the Deluxe Layer.
Step 6
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 410°F, and set time to 10 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
Step 7
When cooking is complete, carefully remove the entire rack and set aside. Add pesto to the couscous and stir to combine. Serve warm with summer vegetables and lamb meatballs.
Lamb Meatballs with Summer Vegetables and Pesto Couscous
Step 1 of 7
Place couscous and chicken stock in the pot and stir to combine.
LEVEL 1 (BOTTOM OF POT)
2 boxes (8 ounces each)
pearled couscous
960ml
chicken stock
125g
basil pesto, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
small zucchinis, cut in 1/2-inch rounds
2
small summer squash, cut in 1/2-inch rounds
1
medium red onion, cut in 1-inch pieces
1
red bell pepper, seeds removed, cut in 1-inch pieces
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
0.45kg
ground lamb
1 tablespoon
chopped fresh parsley
1 tablespoon
chopped fresh mint
22.5g
grated Parmesan cheese
1 tablespoon
whole milk
1
large egg
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 1 (BOTTOM OF POT)
2 boxes (8 ounces each)
pearled couscous
4 cups
chicken stock
1/2 cup
basil pesto, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
small zucchinis, cut in 1/2-inch rounds
2
small summer squash, cut in 1/2-inch rounds
1
medium red onion, cut in 1-inch pieces
1
red bell pepper, seeds removed, cut in 1-inch pieces
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
1 pound
ground lamb
1 tablespoon
chopped fresh parsley
1 tablespoon
chopped fresh mint
1/4 cup
grated Parmesan cheese
1 tablespoon
whole milk
1
large egg
Kosher salt, as desired
Ground black pepper, as desired
Step 2 of 7
In a large bowl, add all Level 2 ingredients and toss until evenly combined.
LEVEL 1 (BOTTOM OF POT)
2 boxes (8 ounces each)
pearled couscous
960ml
chicken stock
125g
basil pesto, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
small zucchinis, cut in 1/2-inch rounds
2
small summer squash, cut in 1/2-inch rounds
1
medium red onion, cut in 1-inch pieces
1
red bell pepper, seeds removed, cut in 1-inch pieces
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
0.45kg
ground lamb
1 tablespoon
chopped fresh parsley
1 tablespoon
chopped fresh mint
22.5g
grated Parmesan cheese
1 tablespoon
whole milk
1
large egg
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 1 (BOTTOM OF POT)
2 boxes (8 ounces each)
pearled couscous
4 cups
chicken stock
1/2 cup
basil pesto, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
small zucchinis, cut in 1/2-inch rounds
2
small summer squash, cut in 1/2-inch rounds
1
medium red onion, cut in 1-inch pieces
1
red bell pepper, seeds removed, cut in 1-inch pieces
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
1 pound
ground lamb
1 tablespoon
chopped fresh parsley
1 tablespoon
chopped fresh mint
1/4 cup
grated Parmesan cheese
1 tablespoon
whole milk
1
large egg
Kosher salt, as desired
Ground black pepper, as desired
Step 3 of 7
In a separate large bowl, add all Level 3 ingredients and mix until evenly combined. Then form the mixture into 8 equally sized meatballs.
LEVEL 1 (BOTTOM OF POT)
2 boxes (8 ounces each)
pearled couscous
960ml
chicken stock
125g
basil pesto, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
small zucchinis, cut in 1/2-inch rounds
2
small summer squash, cut in 1/2-inch rounds
1
medium red onion, cut in 1-inch pieces
1
red bell pepper, seeds removed, cut in 1-inch pieces
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
0.45kg
ground lamb
1 tablespoon
chopped fresh parsley
1 tablespoon
chopped fresh mint
22.5g
grated Parmesan cheese
1 tablespoon
whole milk
1
large egg
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 1 (BOTTOM OF POT)
2 boxes (8 ounces each)
pearled couscous
4 cups
chicken stock
1/2 cup
basil pesto, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
small zucchinis, cut in 1/2-inch rounds
2
small summer squash, cut in 1/2-inch rounds
1
medium red onion, cut in 1-inch pieces
1
red bell pepper, seeds removed, cut in 1-inch pieces
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
1 pound
ground lamb
1 tablespoon
chopped fresh parsley
1 tablespoon
chopped fresh mint
1/4 cup
grated Parmesan cheese
1 tablespoon
whole milk
1
large egg
Kosher salt, as desired
Ground black pepper, as desired
Step 4 of 7
Place the bottom layer of the Deluxe Reversible Rack in the lower position and cover with aluminum foil, then place the rack in the pot. Place the vegetable mixture on top of the rack.
LEVEL 1 (BOTTOM OF POT)
2 boxes (8 ounces each)
pearled couscous
960ml
chicken stock
125g
basil pesto, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
small zucchinis, cut in 1/2-inch rounds
2
small summer squash, cut in 1/2-inch rounds
1
medium red onion, cut in 1-inch pieces
1
red bell pepper, seeds removed, cut in 1-inch pieces
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
0.45kg
ground lamb
1 tablespoon
chopped fresh parsley
1 tablespoon
chopped fresh mint
22.5g
grated Parmesan cheese
1 tablespoon
whole milk
1
large egg
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 1 (BOTTOM OF POT)
2 boxes (8 ounces each)
pearled couscous
4 cups
chicken stock
1/2 cup
basil pesto, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
small zucchinis, cut in 1/2-inch rounds
2
small summer squash, cut in 1/2-inch rounds
1
medium red onion, cut in 1-inch pieces
1
red bell pepper, seeds removed, cut in 1-inch pieces
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
1 pound
ground lamb
1 tablespoon
chopped fresh parsley
1 tablespoon
chopped fresh mint
1/4 cup
grated Parmesan cheese
1 tablespoon
whole milk
1
large egg
Kosher salt, as desired
Ground black pepper, as desired
Step 5 of 7
Slide the Deluxe Layer through the lower layer’s handles. Place the meatballs on the Deluxe Layer.
LEVEL 1 (BOTTOM OF POT)
2 boxes (8 ounces each)
pearled couscous
960ml
chicken stock
125g
basil pesto, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
small zucchinis, cut in 1/2-inch rounds
2
small summer squash, cut in 1/2-inch rounds
1
medium red onion, cut in 1-inch pieces
1
red bell pepper, seeds removed, cut in 1-inch pieces
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
0.45kg
ground lamb
1 tablespoon
chopped fresh parsley
1 tablespoon
chopped fresh mint
22.5g
grated Parmesan cheese
1 tablespoon
whole milk
1
large egg
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 1 (BOTTOM OF POT)
2 boxes (8 ounces each)
pearled couscous
4 cups
chicken stock
1/2 cup
basil pesto, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
small zucchinis, cut in 1/2-inch rounds
2
small summer squash, cut in 1/2-inch rounds
1
medium red onion, cut in 1-inch pieces
1
red bell pepper, seeds removed, cut in 1-inch pieces
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
1 pound
ground lamb
1 tablespoon
chopped fresh parsley
1 tablespoon
chopped fresh mint
1/4 cup
grated Parmesan cheese
1 tablespoon
whole milk
1
large egg
Kosher salt, as desired
Ground black pepper, as desired
Step 6 of 7
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 410°F, and set time to 10 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
LEVEL 1 (BOTTOM OF POT)
2 boxes (8 ounces each)
pearled couscous
960ml
chicken stock
125g
basil pesto, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
small zucchinis, cut in 1/2-inch rounds
2
small summer squash, cut in 1/2-inch rounds
1
medium red onion, cut in 1-inch pieces
1
red bell pepper, seeds removed, cut in 1-inch pieces
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
0.45kg
ground lamb
1 tablespoon
chopped fresh parsley
1 tablespoon
chopped fresh mint
22.5g
grated Parmesan cheese
1 tablespoon
whole milk
1
large egg
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 1 (BOTTOM OF POT)
2 boxes (8 ounces each)
pearled couscous
4 cups
chicken stock
1/2 cup
basil pesto, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
small zucchinis, cut in 1/2-inch rounds
2
small summer squash, cut in 1/2-inch rounds
1
medium red onion, cut in 1-inch pieces
1
red bell pepper, seeds removed, cut in 1-inch pieces
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
1 pound
ground lamb
1 tablespoon
chopped fresh parsley
1 tablespoon
chopped fresh mint
1/4 cup
grated Parmesan cheese
1 tablespoon
whole milk
1
large egg
Kosher salt, as desired
Ground black pepper, as desired
Step 7 of 7
When cooking is complete, carefully remove the entire rack and set aside. Add pesto to the couscous and stir to combine. Serve warm with summer vegetables and lamb meatballs.
LEVEL 1 (BOTTOM OF POT)
2 boxes (8 ounces each)
pearled couscous
960ml
chicken stock
125g
basil pesto, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
small zucchinis, cut in 1/2-inch rounds
2
small summer squash, cut in 1/2-inch rounds
1
medium red onion, cut in 1-inch pieces
1
red bell pepper, seeds removed, cut in 1-inch pieces
2 tablespoons
canola oil
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
0.45kg
ground lamb
1 tablespoon
chopped fresh parsley
1 tablespoon
chopped fresh mint
22.5g
grated Parmesan cheese
1 tablespoon
whole milk
1
large egg
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 1 (BOTTOM OF POT)
2 boxes (8 ounces each)
pearled couscous
4 cups
chicken stock
1/2 cup
basil pesto, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
2
small zucchinis, cut in 1/2-inch rounds
2
small summer squash, cut in 1/2-inch rounds
1
medium red onion, cut in 1-inch pieces
1
red bell pepper, seeds removed, cut in 1-inch pieces
