Couscous and carrot meatballs with salad and dip

Ingredients for 4 servings:

• 200 g couscous (instant)
• 2 cucumbers
• 1 chili pepper(s), green
• 1 onion(s)
• 1 bunch of coriander
• 3 tbsp vinegar
• 1 tbsp sesame oil
• 5 tbsp rapeseed oil
• 100 g carrot(s)
• 200 g low-fat curd cheese
• 1 egg(s)
• 100 g crème fraîche
• 100 g sour cream
• 1 lime(s), the juice
• 1 tsp curry
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

slightly Asian

Pour 150 ml of hot water and 1/2 teaspoon of salt over the couscous, cover, and let it swell for about 5 minutes. Peel the cucumbers and finely slice them using a vegetable peeler. Clean, slice, deseed, and finely slice the chili pepper. Peel and finely chop the onion. Wash and chop 1/2 bunch of coriander. Mix the vinegar, salt, pepper, sesame oil, and 1 tablespoon of rapeseed oil. Mix the vinaigrette with the cucumbers, chili, onion, and coriander. For the meatballs, peel and finely grate the carrots. Knead with the couscous, quark, and egg. Season with 1-2 teaspoons of curry powder, salt, and pepper. Shape the mixture into about 12 meatballs and fry in a pan with the remaining oil. Cook for about 4 minutes on each side. For the dip, chop the remaining coriander and mix with the crème fraîche and sour cream. Season with pepper, salt, and lime juice. Serve the meatballs with salad and dip.