Friday, April 7, 2006

Salad with Middle Eastern Flavor

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

  1. 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.
  2. 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.
  3. Pour the boiling liquid over the couscous, cover and let it stand five minutes.
  4. "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.


  1. In a salad bowl set the vinegar, sugar, salt cumin and coriander. Mix. Sugar and salt will begin to dissolve. Add the olive oil and mix with a fork or tablespoon until you get the consistency of a vinaigrette.


  1. Pour the warm couscous into the salad bowl with the dressing and mix.
  2. Drain and wash the garbanzo beans. Defrost the broad beans. Add to the salad bowl.
  3. Season the ground lamb with salt and pepper and shape it into small meatballs -measure a heaped teaspoon and shape into a ball.
  4. 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.
  5. 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 Tips

You 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.

Recipe Source
Source: All Foods Natural, Allabor free recipes

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