Couscous and Carrot Meatball with Salad and Dip
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 8 mins |
| Total Time | 28 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g couscous (instant)
- 2 cucumber (s)
- 1 chilli pepper (s), green
- 1 onion (s)
- 1 bunch coriander
- 3 tablespoon vinegar
- 1 tablespoon sesame oil
- 5 tablespoon rapeseed oil
- 100 g carrot (s)
- 200 g low-fat quark
- 1 egg (s)
- 100 g crème fraîche
- 100 g sour cream
- 1 lime (s), the juice it
- 1 teaspoon curry
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Pour 150 ml of hot water and 1/2 teaspoon of salt over the couscous and cover and allow to swell for approx. 5 minutes.
- Peel the cucumbers and peel them into fine strips with a peeler. Clean the chilli, cut open, core and cut into fine strips. Peel and cut the onion. Wash and chop 1/2 bunch of coriander. Mix together vinegar, salt, pepper, sesame oil and 1 tablespoon rapeseed oil. Mix the vinaigrette with the cucumber, chilli, onion and coriander.
- For the meatballs, peel the carrots and grate them finely. Knead with the couscous, quark and egg. Season with 1 - 2 teaspoons of curry, salt and pepper. Shape the mixture into approx. 12 meatballs and fry them in the remaining oil in a pan. About 4 minutes on each side.
- For the dip, chop the rest of the coriander and mix with the crème fraîche and sour cream. Season to taste with pepper, salt and lime juice.
- Serve the meatballs with salad and dip!
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