Red Lentil And Couscous Balls |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 30 |
|
an alternative to fried felafel for this baked recipe of lentils and couscous! May be uses as a salad, filling for pita etc, side dish etc Ingredients:
1 cup red lentils |
1 cup couscous |
2 tbs tomato paste |
1 chili (fresh, or dried ) finely minced |
1 onion |
1/2 of a lemon (juiced) |
1 tbs lemon zest |
spice mix |
25 stuffed salad olives finely chopped |
1 handful of fresh basil, finely chopped |
2 tsp each cumin and turmeric |
1 tbs tomato paste |
Directions:
1. Wash lentils
2. Bring 3 cups water and lentils to a boil, skim off foam and lower heat and cook About 25 minutes until the lentils are almost cooked ( tender ) but not mushy
3. Stir in tomato paste and chili.
4. Place couscous in a large bowl, add hot lentil mixture, stir well and let stand all stand about 30 minutes
5. In the meantime, finely chop the onion and fry in a little olive oil to soften but not brown.
6. Add tomato paste and the spice mixture into the pan and blend well
7. Add to the lentil cousous mixture
8. Season mixture with salt, pepper and lemon juice to the grated lemon peel.
9. Shape into 30 small balls, the size of small plums and place on a baking sheet lined with parcement paper
10. Bake At about 180 degrees about 10-15 minutes or as needed to dry out the balls
11. The balls should cooked firm, will fiemmore with chilling
12. Cool and store in the refrigerator
13. May be served warm or cold
14. To serve: serve with condiments of choice such as a garlicky a tofu or yoghurt dip etc.
15. Seasoning Variations to consider:
16. Mid East Flair: add 1 tsp cumin, and some fresh cilantro
17. Italian flair: add some chopped dried tomatoes, pitted black olives, chopped fresh basil, some , capers, chopped Parsley
18. Chinese flair: : spring onions chopped, soy sauce, sesame oil
|
|