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STERASINSKI
Arab couscous balls
A nice middle-eastern recipe. The vegetarian main course contains the following ingredients: couscous, garlic (squeezed), extra virgin olive oil, shallots (chopped), Spanish giant beans ((425 g), drained), coriander ((15 g), leaf chopped), mint ((15 g), leaf chopped), Greek yogurt (500 g cup), radish, apple cider vinegar (250 ml bottle, organic), white cabbage (in thin strips) and red onion (in thin rings).
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Ingredients
- 150 g couscous
- 2 toes garlic pressed
- 9 el extra virgin olive oil
- 2 shallots shredded
- 1 look Spanish giant beans (425 g), drained
- 1 tray coriander (15 g), leaf finely chopped
- 1 tray fresh mint (15 g), leaf finely chopped
- 300 g Greek yoghurt cup 500 g
- 1 bunch radish
- 1 el apple cider vinegar bottle 250 ml, organic
- White coal in thin strips
- 1 Red onion in thin rings
Kitchen Stuff
Directions
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Put the couscous in a bowl, add 1 clove of garlic and add 100 ml of boiling water. Cover with a plate and leave for 5 minutes. Heat 1 tbsp oil in a frying pan and fry the shallot for 4 min. Allow to cool. Puree the beans in the food processor, add 2 tbsp oil, the shallot, half of the coriander and 3 tbsp fresh mint and grind briefly. Spoon the bean puree into the couscous. Season with salt and pepper. With small hands, form small balls with a diameter of 1 1/2 cm. Press them well.
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Stir in the rest of the garlic, the rest of the mint, 1 tbsp oil and 1 tbsp water through the yoghurt. Season with salt and pepper.
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Cut the radish into slices. Mix 3 tbsp oil and the vinegar in a large bowl. Add the rest of the coriander, radish, coal and onion. Season with salt and pepper.
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Heat the rest of the oil in a frying pan and fry the couscous balls in approx. 3 min. Golden brown, turn carefully. Serve the balls with the salad and the garlic sauce. Tasty with a roasted pita bread.
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Nutrition
575Calories
Sodium13% DV320mg
Fat52% DV34g
Protein40% DV20g
Carbs16% DV47g
Fiber28% DV7g
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