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This is feeding: 4 people
Ingredients
- 160 g Couscous
- 480 ml Boiling Water
- 1 Red Onion finely diced
- 5 Dried Apricots
- 35 g Pecans
- 20 g Fresh parsley
- 35 g Chickpea Flour
- 2 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 1 tsp Salt
- 1-2 tsp Turmeric
- 2 tsp Black Caraway Seeds
- 1/4 tsp Cinnamon
- 1/4 tsp Cayenne pepper
- Nutmeg a pinch
- Black Pepper to taste
Instructions
- In a saucepan heat a little olive oil, add onion and fry until slighty brown. Add couscous to the saucepan and toast for a minute. Then add boiling water and salt, give it a good stirr and let soak for 10 minutes. Meanwhile roast pecans.
- Finely mince parsley, apricots and pecans, add together with the herbs, lemon juice, 1 tbsp of olive oil to the saucepan and mix until ingredients are well combined. Mix in the flour until the mixture is sticky enough to be formed.
- Shape mixture into balls, place onto a baking sheet and brush with a little olive oil. Bake in the oven for 25-30 minutes at 200 C.