Couscous Salad with Parsley

Ingredients

• 2 bunches fresh flat-leaf parsley
• 4 ripe tomatoes
• 250 g couscous (cooked, cold)
• olive oil (cold-pressed)
• 2 lemons (freshly squeezed)
• Salt
• Pepper (freshly ground)
• 500 g potatoes (starchy, boiling)
• cayenne pepper powder
• Garam masala
• flour
• Salt
• 2 stalks fresh mint
• 1 green mild pepper
• 1 piece ginger (about 2 cm)
• 1 onion
• oil for frying

Instructions

1. 1.

   Wash the parsley, dry and shake it out, then slice finely with a sharp knife. Wash the tomatoes, halve them, remove seeds and dice small. Mix couscous with parsley and tomatoes, then stir in 4 tbsp olive oil, lemon juice, salt and pepper. Let rest for about 10 minutes before serving.

2. 2.

   Boil potatoes with skins on in plenty of water for 20-25 minutes until tender.

3. 3.

   Meanwhile wash and dry mint. Wash and trim the green pepper. Peel ginger and onion. Finely chop everything and mix with 1 tsp Garam Masala, then set aside.

4. 4.

   Drain potatoes, let steam off, peel and press through a potato ricer. Knead in 2-3 tbsp flour, salt, 1 tsp cayenne powder and ½ tsp Garam Masala. If dough is crumbly add a little water. Shape into a log, cut into 16 equal slices. Press a small indentation into each slice, place 1 tsp filling inside, close the dough over the filling and shape into round croquettes.

5. 5.

   Heat frying oil until bubbles appear on a wooden stick. Coat each croquette in flour and fry for about 6 minutes until golden brown all around. Drain on paper towels. Serve parsley salad with the croquettes together.