This sweet and savoury dish is packed with nourishment of walnut, fiber from carrots, and antioxidants of pomegranate. This recipe is with Cous Cous, but you can make it with salad, rice, quinoa, or even have it with bread and a dollop of yoghurt.
Using one jar of Fesenjoon, this recipe serves 6 people.
- One can of chickpeas
- One large carrot grated
- One potato cooked
- 1 Clove of Garlic
- Your choice of Herbs & Spices ( I use Turmeric, Cumin, and dried Parsley or Italian herbs)
- 1/3 cup Chickpea flour
- 1 tsp Salt & Pepper
- 1 pack Moroccan couscous
- 200 grams Salad Mix
- optional: pomegranate seeds
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 replace potato with 200 grams of firm tofu.
Add in the garlic, spices, salt & pepper. let them all process together.
Add the chickpea flour little by little and process until the consistency of your mixture is thick enough to make little balls with.
Fold in the grated carrot.
Keep a bowl of water handy. Dip your hands in 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 water to make sure the mixture doesn't stick to your hands.
spray a medium sauce pan with oil and lightly fry your veggie balls on all sides.
Add in one jar of Exotic Bazaar Walnut & Pomegranate sauce Fesenjoon with a quarter cup of water. let it simmer on a low heat for 15 minutes.
Meanwhile put the Couscous in a bawl and cover with boiling water (following packet instruction). divide the salad in the plates and dress with olive oil and balsamic vinegar.
Divide the Cous Cous in the plates and serve the veggie balls in Fesenjoon sauce on top. garnish with pomegranate seeds. enjoy!