For the chicken meatballs, place the
hill, covered, for 15 mins.
For the couscous salad, prepare couscous in a large
Combine yogurt, mint sauce, ginger and garlic. Season. Coat lamb with 1/2 the yogurt mixture and marinate for 30 mins. Reserve remaining yogurt sauce.
To make the salad, pour 1 cup hot water over couscous. Set aside for 3 mins. Stir in almonds and herbs. Drizzle with oil and vinegar. Toss gently to combine.
Heat a griddle pan over high heat. Lightly coat with oil. Wipe excess marinade from cutlets then cook for 2-3 mins per side, until cooked to your liking. Serve with couscous salad and reserved yogurt sauce.
n a tray and chill for 15 mins.
Heat olive
emaining glaze.
Meanwhile, for the couscous salad, cook couscous in chicken broth according
For brush-on, stir together oil,
nd then cover and leave for at least 2 hours.
late and cook turning often, for 3 to 4 minutes or
Place the couscous & salt in lrg bowl. Add
tablespoons of browned onions for garnish.
Meanwhile place lentils
nd bake them for about 2 hours.
For the couscous salad, bring 1
baking pan and roast for 40-45 mins, until chicken
illets and set aside.
COUSCOUS SALAD - Put couscous in a small heatproof
For the dressing, whisk together orange juice, mustard and olive oil. Set aside.
Place couscous in a bowl and cover with 1 1/2 cups boiling water. Set aside 10 mins.
Meanwhile, spray a frying pan with cooking oil. Cook the onion and garlic on medium heat 4 mins, until golden. Stir in cumin and cook 1 min. Add to the couscous, along with the dressing. Season to taste and fluff with a fork. Fold in cranberries, orange segments, herbs and pistachios. Serve warm or at room temperature.
Leave them on one side for an hour so that some
o taste) cover and chill for at least 3 hours or
and coarsely chop.
Add couscous, cucumber, radishes, parsley, basil, feta
For the salad: In a small saucepan, bring water and salt to boiling. Stir in couscous. Cover and remove from heat. Let stand for 10 minutes. Transfer to a medium bowl. Cover and chill in the refrigerator.
Once chilled, stir apple, celery, walnuts and raisins into the chilled couscous.
For dressing: In a bowl, combine remaining ingredients (yogurt through pepper). Pour dressing over salad. Toss gently to combine. Chill in the refrigerator for at least one hour and up to 24 hours. Makes 6 side-dish servings.
Pour couscous into a large salad bowl. Stir tomato paste and vegetable bouillon together in the cup you used to measure the couscous. Fill the measuring cup with boiling water and pour over couscous. Add another 1/2 cup of boiling water and stir. Cover bowl with a large plate and allow couscous to steam for 5 minutes. Fluff with a fork.
Add tomatoes, cucumber, bell pepper, green onions, parsley, and basil. Stir together olive oil, white balsamic vinegar, salt, and pepper in a cup. Pour over couscous salad and mix well.
For couscous:
Bring chicken broth, 1