Lens feta balls with hibiscus couscous

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Lentils in a sieve coldly rinse and let drain. Boil up with approx. 600 ml water. Cover and cook over a low heat for about 50 minutes until soft.

2. 2

   For the basil sauce, wash the lemon hot, dab dry and finely grate the peel. Squeeze the lemon. Wash the basil and shake dry. Peel 1 garlic clove. Chop with basil and pour into a tall mixing bowl.

3. 3

   Add the pine nuts and 5 tablespoons of olive oil. Puree finely with a hand blender, mixing in approx. 2 tbsp. water and half the lemon peel. Season to taste with 2-3 tablespoons lemon juice, salt and pepper.

4. 4

   For the lentil balls, peel 2 cloves of garlic and chop finely. Finely crush the fennel in a mortar. Wash thyme and parsley, shake dry and chop the leaves separately. Drain the lentils and let them cool down a little.

5. 5

   Knead with breadcrumbs, eggs, garlic, fennel, thyme and half of the parsley. Crumble the feta and fold in. Season the mixture well with salt and pepper. Shape into about 16 balls with moistened hands.

6. 6

   Set aside.

7. 7

   For the couscous, peel and finely dice the onion and 1 clove of garlic. Clean the pepperoni, cut lengthwise into halves, remove seeds, wash and chop finely. 1⁄2 Boil up l water. Simmer the tea bag, onion, garlic and pepperoni covered in it at low heat for about 10 minutes.

8. 8

   Pour the hibiscus stock over the couscous in a large bowl, cover and leave to swell for about 10 minutes.

9. 9

   Heat 100 ml oil in a large frying pan. Fry the lentil balls in it at medium heat for about 10 minutes until crispy. Drain on kitchen paper. Loosen up the couscous. Add the rest of the parsley, 1 tbsp. oil and the rest of the lemon peel.

10. 10

    Season to taste with lemon juice, salt and pepper.

Nutrition Facts

KCAL
700 kcal

CARBS
79 g

FATS
27 g

PROTEINS
31 g