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Middle East Couscous Salad Recipe

Created by All Foods Natural, Friday, 31 August 2007

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

At a glance

Cuisine

Ingredients

Cooking Method

Course/Dish

Seasonal Eating

Meal Time

Serves

4-6

1 can		garbanzo beans (15 oz net weight)
3 cup		cooked couscous
1/2 lb		ground lamb
1 cup		cooked and shelled green broad beans or shelled edamame
Super Quick Couscous
3/4 cup		dry pre cooked couscous
3/4 cup		+ 2 tbs water, salt to taste
1 tsp		olive oil
2 tsp		butter

Dressing
1 tbs		white wine vinegar
1 tbs		water
1 tsp		salt
1 tsp		sugar
1 tsp		ground cumin
1 tsp		ground coriander
4 tbs		olive oil

Methods/steps

Super Quick Couscous
1	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.
2	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.
3	Pour the boiling liquid over the couscous, cover and let it stand five minutes.
4	"Dry" the couscous by introducing the covered pan ten minutes in a preheated oven, at medium, or microwave for 30 seconds at 50% power.
5	Add a the butter and fluff with a fork while the butter melts.
Dressing
1	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
1	Pour the warm couscous into the salad bowl with the dressing and mix
2	Drain and wash the garbanzo beans. Defrost the broad beans. Add to the salad bowl.
3	Season the ground lamb with salt and pepper and shape it into small meatballs -measure a heaped teaspoon and shape into a ball.
4	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.
5	Add 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.

Preparation time: 15 minutes

Cooking time: 15 minutes

Ready in: 30 minutes

Cooking Tips

Substitute lamb meatballs with frozen turkey meatballs, just follow the package coking instructions.
I have seen this plate served chilled, but some people do not like cold meatballs> If you plan to serve this salad chilled, use cooked chicken breast or cooked ham.

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