Traditional couscous with house Keftas

Method

1. 1

   Prepare the ingredients for the pellets: Peel and chop the shallots, then soak the bread in the milk until it is softened.

2. 2

   Sauté shallots: Heat 1 spoon. soup with olive oil in a skillet and brown the shallots about 5 min, then transfer them to a large salad bowl.

3. 3

   Form the meatballs: Add drained bread, ground beef, lightly beaten eggs, parsley, mint, salt and pepper to the salad bowl. Knit the mixture well, form pellets about 5 cm in diameter, roll them in the flour and reserve.

4. 4

   Brown the pellets: In the same skillet with 2 spoons. Soup oil, cook the pellets by 5, about 10 min each, until they are well coloured. Book.

5. 5

   Prepare and sauté vegetables: Peel and cut carrots, turnips and zucchini in large dice, slice the onion. Heat 1 spoon. soup oil in a casserole and brown the onion 5 min, then add the dice of vegetables.

6. 6

   Simmer sauce: Add crushed tomato pulp, Ras el Hanout and drained chickpeas. Cover with water until you touch the vegetables, salt, pepper generously, cover and cook 30 min over medium heat.

7. 7

   Stir in the pellets: Add the pellets in the casserole and continue cooking for 10 min without lid.

8. 8

   Prepare the meal: Pour boiling water on the meal in a salad bowl until it is fully covered, cover and allow to absorb.

9. 9

   Season and heat the meal: Add the remaining olive oil, salt, pepper and mix with your fingers. Microwave for 1-2 min.

10. 10

    Dress and serve: Place the semolina on the plates, place the well-heated meatballs over and table generously with the vegetables and their scented sauce. Enjoy!

Nutrition

calories

780 kcal

fatContent

38 g

fiberContent

9 g

sugarContent

8 g

sodiumContent

850 mg

proteinContent

42 g

cholesterolContent

180 mg

carbohydrateContent

65 g

saturatedFatContent

12 g

unsaturatedFatContent

26 g

Indicative values from the source, for the original recipe.

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