Oriental couscous balls

Ingredients for 4 servings:

• 1 onion(s)
• 2 tbsp olive oil
• ¼ tsp coriander seeds
• 1 garlic clove(s)
• ¼ tsp turmeric
• chili powder
• cumin
• Black cumin
• Sea salt and pepper
• 300 ml water
• 2 dates, dried, pitted
• 200 g couscous
• 100 g chickpea flour or wheat flour type 550, possibly a little more
• Oil for frying
• 2 tsp black sesame seeds

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

Dice the onions and fry them in olive oil. Crush the coriander seeds in a mortar and pestle and add them to the onions, garlic, and other spices. The turmeric should always be sautéed briefly to allow its full flavor to develop. Now add water. Dice the dates and add them to the pot. Bring to a boil and stir in the couscous. Let it simmer briefly, then the couscous should be cooked for about 10 minutes. Then stir in 100g of chickpea flour or flour and mix well. The mixture should now be sticky. If it doesn’t, add a little more flour or chickpea flour so that you can form dumplings. Roll them into small balls and refrigerate them for 1 hour. Finally, fry them on all sides in a little oil and sprinkle with sesame seeds just before serving. Serve with fresh salad and a yogurt dip.