Couscous with carrot balls

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Green couscous with fresh herbs and vegetarian carrot balls


carrot balls

herbal mixture


Melt the butter in a frying pan and simmer the grated carrot for about 7 minutes until it has wilted a bit. Place the carrots in a bowl and let cool slightly. Add the rest of the ingredients and knead together. Make balls of it. Let the balls set in the fridge for half an hour.
Meanwhile, make the spice mixture. Chop the herbs very finely with a knife or in a food processor. Mix in the juice of the lemon and a dash of olive oil. Melt a little butter or oil in the pan and fry the carrot balls for about 8 minutes until nicely browned. Bring 275 ml of water (or as directed on the package) to a boil with a pinch of salt. Turn off the heat and add the couscous.
Let the cousocus swell for a few minutes with the lid on the pan and stir with a fork. Stir in the spice mixture and add the almonds and sliced ​​spring onions. Serve the herb couscous with the carrot balls and some yogurt.
Tip: Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
Couscous with carrot balls

Source: Leukerecepten by leukerecepten-nl.
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