A traditional dish from the north of Africa and Middle East reinvented. A meal in a dish and another option for a packed lunch as it can be served warm or at room temtperature.
1 can garbanzo beans (15 oz net weight)
3 cup cooked couscous
1/2 lb ground lamb
1 cup cooked and shelled green broad beans or shelled edamame
Super Quick Couscous
3/4 cup dry pre cooked couscous
3/4 cup + 2 tbs water, salt to taste
1 tsp olive oil
2 tsp butter
1 tbs white wine vinegar
1 tbs water
1 tsp salt
1 tsp sugar
1 tsp ground cumin
1 tsp ground coriander
4 tbs olive oil
Super Quick Couscous
- Set the couscous in a pan that can go to the microwave or oven and that has a lid. Drizzle with a little olive oil to prevent sticking.
- Add salt to the water and heat it to the boiling point. If you do this in the microwave, it would take under two minutes on high. Remember to introduce a plastic spoon or wooden stick, it would help you stirring it afterwards and it is an extra precaution to prevent the liquid from exploding if you overheat it.
- Pour the boiling liquid over the couscous, cover and let it stand five minutes.
- "Dry" the couscous by introducing the covered pan ten minutes in a preheated oven, at medium, or microwave for 30 seconds at 50% power.
Add a the butter and fluff with a fork while the butter melts.
- Pour the warm couscous into the salad bowl with the dressing and mix.
- Drain and wash the garbanzo beans. Defrost the broad beans. Add to the salad bowl.
- Season the ground lamb with salt and pepper and shape it into small meatballs -measure a heaped teaspoon and shape into a ball.
- Heat a frying pan with a tablespoon of olive oil or use an olive oil spray. Lamb usually has plenty of fat on its own. Cook the meatballs -small ones usually cook in two to three minutes. Be sure they are thoroughly cooked.
- Add to the salad bowl and mix. You can serve immediately or let it rest to blend the flavors. Best served warm or to room temperature
Preparation time: 15 minutes
Cooking time: 15 minutes
Ready in: 30 minutes
Brunch, Main Dish, Salad, Spring, Summer
Cooking TipsYou can substitute the lamb meatballs by frozen turkey meatballs, just follow the package coking instructions.
I have seen this plate served chilled, but some people do not like cold meatballs> If you plan to serve this salad chilled, use cooked chicken breast or cooked ham.
Source: All Foods Natural, Allabor free recipes