Meatballs with Couscous and Bell Pepper

Ingredients

• 4 sprigs Mint
• 300 g yogurt
• 2 tbsp lemon juice
• Salt
• Pepper
• 1 pinch ground cumin
• 1 stale roll
• 1 Garlic clove
• 500 g minced beef
• 1 egg
• 2 tsp ras el-hanout
• Salt
• Pepper (freshly ground)
• 4 tbsp Vegetable oil
• 250 g instant couscous
• 100 g canned chickpeas
• 300 ml Vegetable broth
• 2 tbsp black olives
• 1 yellow bell pepper
• 1 tbsp chopped parsley

Instructions

1. 1.

   Rinse the mint leaves and finely chop them. Mix the yogurt with mint, lemon juice, salt, pepper, and cumin; season to taste and refrigerate until serving.

2. 2.

   Soak the roll in lukewarm water. Peel and finely chop the garlic, then combine it with the minced beef and egg in a bowl. Season with Ras el-Hanout, salt, and pepper. Add the well-squeezed roll and knead everything together. Shape small balls with damp hands and fry them in hot oil in a pan for about 10 minutes until browned all around.

3. 3.

   Place the couscous and drained chickpeas in a bowl. Bring the broth to a boil, pour it over the couscous, and let it swell for about 10 minutes. Slice the olives into rounds. Wash the bell pepper, cut off the top, remove seeds and white membranes, then slice into rings. Fluff the couscous with a fork and plate it with olives, bell pepper rings, and meatballs. Sprinkle with parsley and serve with dip.