John Myers
Couscous Meatballs
The perfect couscous meatballs recipe with a picture and simple step-by-step instructions.
- 4 Stems Mint fresh
- 500 g Ground beef
- 1 Egg
- 170 g Couscous
- 0,5 tsp Ground cumin
- 0,5 tsp Hot paprika powder
- Salt and pepper
- 4 tbsp Rapeseed oil
- 150 g Zucchini fresh
- 1 Fresh shallot
- 300 ml Water hot
- Chilli from the mill
- 150 g Cream yogurt
- Pluck the mint leaves from the stalks and cut into fine strips. Knead the halves of the mint with the minced meat, egg, 20 g couscous, spices, a little salt and pepper to a smooth mass Shape 8 meatballs. Heat 3 tablespoons of oil in a non-stick pan and fry the meatballs for 5-6 minutes on each side over medium heat.
- Boil 2,300 ml of water in a kettle. Cut the zucchini and shallot into fine cubes. Sauté both in a saucepan in 1 tablespoon of oil. Add 150 g of couscous, season with salt and chilli. Pour boiling water over the pan, remove from heat and cover for 5 minutes .Let it swell. Serve the cutlets with couscous and yoghurt and sprinkle with the remaining mint.
Facebook Comments