John Myers
Contents
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Ingredients
- 250 ml Water
- 1 tbsp Oil
- 1 tsp Salt
- 250 g Couscous
- 2 tbsp Sultanas
- 2 tbsp Apricots chopped dried
- 2 tsp Butter
- 1 tsp Harissa seasoning mix
- 2 tbsp 8 herb mixture, frozen
aside from that:
- 1 Egg
- 3 tbsp Wheat flour
- 1 Carrot
- 2 tbsp Ground hazelnuts
- 2 turns Pepper from the grinder
- 6 tbsp Sesame
- 2 tbsp Crushed red pepper
- 4 tbsp Vegetable oil
Instructions
- Bring the water with oil and salt to the boil. Remove the saucepan from the heat, add the couscous, sultanas and apricots and mix everything together well. Let it soak for about 3 minutes. Then cook over low heat for about 3 minutes, stirring constantly. Add the butter in flakes, stir in with the harissa and herbs, then let cool down completely.
- Fluff up the couscous with a spoon. Clean, peel and roughly grate the carrot. Add the egg, wheat flour, carrot, ground hazelnuts and pepper to the couscous. Knead everything into a smooth dough, form approx. 10 cookies out of it. Mix the sesame and pul biber in a deep plate.
- Heat the oil in a pan. Roll the cookies in the sesame mixture and fry them in a pan until golden brown. Then degrease on a piece of kitchen roll and serve. Also tastes great as a side dish to Asian / Oriental dishes as a main course with a chutney / yoghurt dip and salad of your choice. We had the couscous cookies as an accompaniment to a turkey fillet pan with feta and ajvar. There was also a tomato and cucumber salad with yogurt dressing. Link to the turkey fillet pan in step four. Have fun cooking at home!
- Oriental turkey fillet pan with feta and ajvar
Nutrition
Serving: 100gCalories: 382kcalCarbohydrates: 29gProtein: 8.1gFat: 26.1g
