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| Salad with Middle Eastern Flavor |
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| 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 temtperature. |
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| 1 can |
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garbanzo beans (15 oz net weight) |
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| 3 cup |
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cooked couscous |
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| 1/2 lb |
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ground lamb |
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| 1 cup |
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cooked and shelled green broad beans or shelled edamame |
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| Super Quick Couscous |
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| 3/4 cup |
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dry pre cooked couscous |
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| 3/4 cup |
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+ 2 tbs water, salt to taste |
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| 1 tsp |
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olive oil |
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| 2 tsp |
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butter |
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| Dressing |
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| 1 tbs |
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white wine vinegar |
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| 1 tbs |
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water |
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| 1 tsp |
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salt |
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| 1 tsp |
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sugar |
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| 1 tsp |
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ground cumin |
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| 1 tsp |
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ground coriander |
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| 4 tbs |
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olive oil |
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| 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. |
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Pour the boiling liquid over the couscous, cover and let it stand five minutes. |
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"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. |
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Season the ground lamb with salt and pepper and shape it into small meatballs -measure a heaped teaspoon and shape into a ball. |
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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. |
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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. |
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| Preparation time: 15 minutes |
| Cooking time: 15 minutes |
| Ready in: 30 minutes |
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| Brunch, Main Dish, Salad, Spring, Summer |
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| Cooking Tips |
| You can substitute the lamb meatballs by 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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| Recipe Source |
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Source: All Foods Natural, Allabor free recipes
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