Veggie Balls In Fesenjoon Sauce With Couscous & Salad
This sweet and savoury dish is packed with the nourishment and omega-3 from the Tasmanian walnuts, fiber from carrots, and heaps antioxidants from pomegranate. This recipe is with Couscous, but you can make it with salad, rice, quinoa, or even have it with bread and a heap of Persian Tzatziki yoghurt on the side.
Using one jar of Fesenjoon, this recipe serves 4 people.
You Will Need:
- 1 jar of exotic bazaar Fesenjoon - Persian Recipe Base
- One can of chickpeas
- One large carrot grated
- One potato cooked
- 1 clove of garlic
- 1 Tbsp Morocco Express - Ras El Hanout
- 1/3 cup chickpea flour
- 1 tsp salt & pepper
- 1 pack of Moroccan couscous
- 200g salad Mix
- Pomegranate seeds
1-Start with the veggie balls: Drain the chickpeas and put them into a food processor with the cooked potato. For a low carb option replace potato with 200 grams of firm tofu.
2-Add in the garlic and Morocco Express - Ras El Hanout spice. let them all process together.
3-Add the chickpea flour little by little and process until the consistency of your mixture is thick enough to make little balls with.
4-Fold in the grated carrot.
5- Keep a bowl of water handy. Dip your hands into the water and with wet hands take a pinch of your mixture and make them into small balls - the size of a 20 cent coin. keep dipping your hand in the water to make sure the mixture doesn't stick to your hands.
6- Spray a medium saucepan with oil and lightly fry your veggie balls on all sides.
Add in one jar of Exotic Bazaar Fesenjoon with a quarter cup of water. let it simmer on a low heat for 15 minutes.
7- Meanwhile put the Couscous in a bowl and cover with boiling water (following packet instruction). divide the salad among the plates and dress with olive oil and balsamic vinegar.
Divide the couscous in the plates and serve the veggie balls with Fesenjoon sauce on top. garnish with pomegranate seeds.
Happy Feasting :)