🍽️ Spicy Meatballs with Couscous and Paprika

Name: Spicy Meatballs with Couscous and Paprika
Total time: 30 min
Yield: 4 servings
Ingredients: 4 sprigs mint; 300 g yogurt; 2 tbsp lemon juice; salt; pepper; 1 pinch ground cumin; 1 stale roll; 1 clove garlic; 500 g minced beef; 1 egg; 2 tsp ras el-hanout; salt; pepper (from the mill); 4 tbsp vegetable oil; 250 g couscous (instant); 100 g chickpeas (can); 300 ml vegetable broth; 2 tbsp black olives; 1 yellow bell pepper; 1 tbsp chopped parsley

728 kcal · 30 min · 4 servings

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Ingredients

4 sprigs mint
300 g yogurt
2 tbsp lemon juice
salt
pepper
1 pinch ground cumin
1 stale roll
1 clove garlic
500 g minced beef
1 egg
2 tsp ras el-hanout
salt
pepper (from the mill)
4 tbsp vegetable oil
250 g couscous (instant)
100 g chickpeas (can)
300 ml vegetable broth
2 tbsp black olives
1 yellow bell pepper
1 tbsp chopped parsley

Instructions

1. Rinse the mint under cold water.
2. Chop the mint leaves very finely.
3. Place the yogurt in a bowl.
4. Mix the yogurt with the chopped mint.
5. Add the juice of one lemon.
6. Season the sauce with salt, pepper, and ground cumin.
7. Adjust the seasoning with more salt or pepper to taste.
8. Place the sauce in the refrigerator until serving time.
9. Soak a bread roll in lukewarm water.
10. Peel a garlic clove.
11. Chop the garlic finely.
12. Add the garlic, minced meat, and an egg to a large bowl.
13. Season the meat mixture with the Ras el Hanout spice blend.
14. Add salt and pepper.
15. Squeeze the soaked bread roll well.
16. Add the bread to the meat mixture.
17. Knead everything thoroughly by hand.
18. Moisten your hands slightly.
19. Form small balls from the meat mixture.
20. Heat oil in a pan.
21. Fry the meatballs in the hot oil.
22. Fry the balls for about 10 minutes until golden brown.
23. Turn the balls so they are brown on all sides.
24. Place couscous in a bowl.
25. Add the drained chickpeas.
26. Bring vegetable broth to a boil.
27. Pour the boiling broth over the couscous.
28. Let the mixture sit for about 10 minutes to absorb the liquid.
29. Slice olives into rings.
30. Wash a bell pepper.
31. Cut off the top lid of the bell pepper.
32. Remove the seeds and white inner membranes.
33. Slice the bell pepper into rings as well.
34. Fluff the couscous with a fork.
35. Plate the couscous on plates.
36. Distribute the olives on the couscous.
37. Place the pepper rings on top.
38. Add the meatballs to the plates.
39. Garnish the dish with fresh parsley.
40. Serve the yogurt sauce on the side.

Nutrition per serving

kcal: 728
Protein: 42 g · Fett/Fat: 35 g · Carbs: 60 g