Lentil couscous balls

Ingredients for 1 servings:

• ⅛ cup lentils, red
• 1 tsp tomato paste
• 1 chili pepper(s), pitted, finely chopped
• 60 g couscous
• 1 small onion(s), chopped
• 2 tsp olive oil
• ½ lemon(s), juice and zest
• Salt
• 3 tomatoes, dried, finely chopped
• 6 olives, black, finely chopped
• ½ bunch basil, finely chopped
• 8 small capers, finely chopped
• 1 tbsp parsley, finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For 20 pieces

Mix the sun-dried tomatoes, olives, basil, capers, and parsley well. Wash the lentils and bring to a boil with 300 ml of water. Simmer on low heat for about 20-25 minutes, until the lentils have become very thick. The liquid should not completely evaporate. Remove the lentils from the heat and stir in the tomato paste and chili. Combine the couscous and lentil mixture in a large bowl and let stand for at least 30 minutes. Sauté the chopped onion in olive oil. After 30 minutes, stir the onions and spice mix into the lentil couscous. Season with salt and lemon juice and stir in a little grated lemon zest. Form into plum-sized balls and place them on a baking sheet lined with baking paper. Let them dry at 180°C for about 15 minutes. The balls should not become too dark, but rather firmer. The balls can also be stored in the refrigerator for a few days.