in Middle East

Arabic vegetable salad

updated

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Ingredients for 2 servings:

  • 75 g couscous
  • 100 g minced meat (lamb)
  • Salt
  • pepper
  • 1 tbsp vegetable cream
  • 1 garlic clove(s)
  • ½ small chili pepper(s), red
  • 175 g vegetables (spring vegetables, e.g. peas, carrots, cauliflower), frozen
  • 40 g chickpeas (can)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Thaw the vegetables. Peel the garlic and finely dice it along with the chili pepper. Cook the couscous according to the package instructions. Season the minced meat with salt and pepper and form into nut-sized balls. Heat the vegetable cream in a pan and fry the meatballs for about 4 minutes. Now add the garlic, chili pepper, vegetables, and chickpeas, cover, and let stand on the turned-off stovetop for 10 minutes. Mix with the couscous. Serve cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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