Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 20 mins Serves 4 180g whole-wheat cous­cous 1 tbsp olive oil 2 cups boil­ing hot chicken stock FOR THE SPICY MEAT­BALLS: 500g lean beef mince 1 tsp smoked pa­prika 1 tbsp ground cumin 1 tsp ground co­rian­der 1 tbsp crushed chilli flakes 2 tbsp toasted sesame seeds Oil, for fry­ing FOR THE SALSA, MIX: 75g pome­gran­ate ar­ils 250g cherry toma­toes, halved 4 shal­lots, finely chopped FOR THE DRESS­ING, MIX: 2 tbsp lemon juice 3 tbsp olive oil TO SERVE 100g dried apri­cots, chopped 100g toasted al­monds 50g toasted pis­ta­chios 100g baby spinach leaves Heat a fry­ing pan and dry-roast cous­cous for 2-3 mins, un­til toasted and golden, then re­move fom heat and place in a heat­proof bowl. Add olive oil and pour over the chicken stock, cover with cling­wrap and al­low to stand for 5 mins. To make meat­balls, mix to­gether all the in­gre­di­ents and make lime-size balls. Heat oil in a small fry­ing pan and fry meat­balls in batches un­til golden and cooked through. Set aside. To as­sem­ble the salad, fluff cous­cous with a fork, place on a plat­ter, add meat­balls, apri­cots, nuts and baby spinach, sea­son, driz­zle over dress­ing and serve topped with salsa.

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