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Recipe Collection Cuisine Asia Middle East Middle East Couscous Salad Recipe
Recipe Collection Cuisine Asia Middle East Middle East Couscous Salad Recipe
Middle East Couscous Salad Recipe
Description
A traditional dish from the north of Africa and Middle East reinvented. A meal in a dish and another option for a packed lunch as it can be served warm or at room temperature.
Ingredients
- 1 can garbanzo beans (15 oz net weight)
- 1 cup couscous, dry weight, cooked
- 1/2 lb ground lamb
- 1 cup cooked broad beans, shelled
- 1 medium eggplant, grilled or baked, peeled and diced
- 2 Tbs pine nuts, toasted on the pan
Super Quick Couscous
- 1 cup couscous, dry, pre-cooked
- 1 cup + 4 Tbs boling water,
- to taste salt
- 1 tsp olive oil
- 1 tsp butter
Dressing
- 2 Tbs white wine vinegar
- 1 Tbs water
- 1 Tbs salt
- 1 tsp sugar
- 1 tsp ground cumin
- 1 tsp ground coriander
- 8 Tbs olive oil
Methods/steps
Super Quick Couscous
- Set the couscous in a pan that can go to the microwave or oven and that has a lid. Drizzle with a little olive oil to prevent sticking.
- Add salt to the water and heat it to the boiling point. If you do this in the microwave, it would take under two minutes on high. Remember to introduce a plastic spoon or wooden stick, it would help you stirring it afterwards and it is an extra precaution to prevent the liquid from exploding if you overheat it.
- Pour the boiling liquid over the couscous, cover and let it stand five minutes.
- "Dry" the couscous by introducing the covered pan ten minutes in a preheated oven, at medium, or microwave for 30 seconds at 50% power.
- Add a the butter and fluff with a fork while the butter melts.
Dressing
- In a salad bowl set the vinegar, sugar, salt cumin and coriander. Mix. Sugar and salt will begin to dissolve. Add the olive oil and mix with a fork or tablespoon until you get the consistency of a vinaigrette.
Salad
- Pour the warm couscous into the salad bowl with the dressing and mix
- Drain and wash the garbanzo beans. Defrost the broad beans. Add to the salad bowl.
- Season the ground lamb with salt and pepper and shape it into small meatballs -measure a heaped teaspoon and shape into a ball.
- Heat a frying pan with a tablespoon of olive oil or use an olive oil spray. Lamb usually has plenty of fat on its own. Cook the meatballs -small ones usually cook in two to three minutes. Be sure they are thoroughly cooked.
- Ad to the salad bowl and mix. you can serve immediately or let it rest to blend the flavors. Best served warm or to room temperature.
Nutrition Facts
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Additional Tips
For quick cooking, substitute lamb meatballs with ready cooked or frozen turkey meatballs, just follow the package coking instructions.
If you don't have them, substitute fava or broad beans with shelled edamame.
Some people do not care much for cold meatballs, if you plan to serve this salad chilled, try to used cooked chicken breast.
For a vegetarian dish, substitute lamb meatballs with diced tofu, lightly floured and fried in oil.
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