Couscous carrot meatballs with Asian cucumber salad

Name: Couscous carrot meatballs with Asian cucumber salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper, curry; 200 g Couscous (instant); 2 Cucumbers; 2 Chillies; 1 red onion; 1⁄2 bunch/pot of coriander; 3 TABLESPOONS Vinegar (e.g. rice vinegar); 1 TABLESPOON Sesame Oil; 5-6 Tbsp Oil; 100 g Carrots; 200 g Low-fat curd; 1 Egg (Gr. M)

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper, curry
200 g Couscous (instant)
2 Cucumbers
2 Chillies
1 red onion
1⁄2 bunch/pot of coriander
3 TABLESPOONS Vinegar (e.g. rice vinegar)
1 TABLESPOON Sesame Oil
5-6 Tbsp Oil
100 g Carrots
200 g Low-fat curd
1 Egg (Gr. M)

Directions

1
Boil 150 ml water with approx. 1⁄2 TL salt. Stir in the couscous, remove from the heat, cover and let it swell for about 5 minutes.
2
In the meantime, peel the cucumbers for the salad and use a peeler to peel long, fine strips all around up to the seeds. Clean the chillies, cut lengthwise, remove seeds, wash and chop finely. Peel and halve the onion and cut into very fine strips.
3
Wash coriander, shake dry, pluck leaves and chop.
4
Mix vinegar, salt and pepper. Add sesame oil and 1 tablespoon of oil. Mix vinaigrette with cucumber, chilli, onion and coriander.
5
For the meatballs, peel, wash and finely grate the carrots. Knead with couscous, curd and egg. Season to taste with 1-2 teaspoons curry, salt and pepper. Form approx. 12 meatballs from the mixture. Heat 4-5 tbsp. oil bit by bit in a large pan.
6
Fry the meatballs in it in portions on each side for 3-4 minutes until golden brown. Serve with salad. Sweet and hot chilli sauce tastes good with it.