Oriental Couscous Balls
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 2 tablespoon olive oil
- 0.25 teaspoon ¼ coriander seeds
- 1 clove garlic
- 0.25 teaspoon ¼ turmeric
- Chili powder
- cumin
- Black cumin
- Sea salt and pepper
- 300 ml water
- 2 date (s), dried, pitted
- 200 g couscous
- 100 g chickpea flour or wheat flour type 550, possibly a little more
- Oil for frying
- 2 teaspoons sesame seeds, black
Print Recipe
Pin Recipe Instructions
- Cut the onions into small cubes and then fry them in olive oil. Crush the coriander seeds in a mortar and then add to the onions with the garlic and the other spices. Turmeric should always be sweated briefly as this is the only way it can develop its full taste.
- Now fill up with water. Then dice the dates and put them in the pot. Bring to the boil and stir in the couscous. Let it boil briefly, then the couscous has to simmer in about 10 minutes. Then stir in 100 g of chickpea flour or flour and work well. The mass must now stick. If it doesn`t, add some more flour or chickpea flour so that you can make dumplings out of it. Twist into small balls and put them in the fridge for 1 hour.
- Finally fry in a little oil on all sides and sprinkle with sesame seeds just before serving. Serve with fresh salad and yoghurt dip.
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