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
Couscous and Carrot Meatball with Salad and Dip
Couscous and Carrot Meatball with Salad and Dip

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the meatballs with salad and dip!

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