Name: California Walnut 'Meatballs' with Mediterranean Cous Cous
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 105g California walnuts; 240g cooked chickpeas; 50g panko breadcrumbs or all-purpose flour; 13g chopped fresh parsley; 2 tablespoons olive oil; 1 tablespoon ground cinnamon; 1 tablespoon ground cumin; 1 egg (or flax egg); 2 medium shallots, finely chopped; 2 garlic cloves, finely chopped; ½ teaspoon salt; 200g couscous; 2 tablespoons olive oil; 3 tablespoons pomegranate seeds; Fresh mint, large handful, finely chopped; Salt to taste; 50g parsley, roughly chopped; 4 tablespoons olive oil; 1 large shallot, roughly chopped; 1 fat garlic clove, roughly chopped; 1 green chilli, sliced; 3 tablespoons, lemon juice; Salt, to taste

Description

A meat and fish-free recipe bursting with healthy omega-3 fats and protein.

Ingredients

Scale

For the walnut ‘no meatballs’ (Makes approximately 20 large balls)

105g California walnuts
240g cooked chickpeas
50g panko breadcrumbs or all-purpose flour
13g chopped fresh parsley
2 tablespoons olive oil
1 tablespoon ground cinnamon
1 tablespoon ground cumin
1 egg (or flax egg)
2 medium shallots, finely chopped
2 garlic cloves, finely chopped
½ teaspoon salt

For the couscous (serves 4)

200g couscous
2 tablespoons olive oil
3 tablespoons pomegranate seeds
Fresh mint, large handful, finely chopped
Salt to taste

For the parsley dressing

50g parsley, roughly chopped
4 tablespoons olive oil
1 large shallot, roughly chopped
1 fat garlic clove, roughly chopped
1 green chilli, sliced
3 tablespoons, lemon juice
Salt, to taste

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Instructions

California Walnut balls

Put all the ingredients for the meatballs into a food processor and pulse until the ingredients just combine. Don’t over-process or you’ll lose the texture of the walnuts.

Tip the mixture into a large bowl. Take around a tablespoon of the mix and roll between the palm of your hands to form a ball. If the mixture is too wet, add more breadcrumbs or flour. You should get approximately 20 large balls.

Refrigerate the balls for at least 30 minutes.

Heat the oven to 220C. Line a baking tray with parchment paper then arrange the balls on the tray and bake in the oven for 25 minutes or until golden brown. Turn the balls halfway through cooking. Set aside and keep warm.

Couscous

Put dry couscous in a large dish or bowl. Add olive oil and salt and mix well to combine. Add boiling water just to cover the top of the couscous. Cover with cling film and allow to rest for 10 minutes.

Add fresh mint and pomegranate seeds. Mix well to combine then set aside and keep warm.

Parsley dressing

Put all the ingredients for the dressing in a food processor. Pulse to combine then set aside.

To serve, put couscous on a plate. Top with walnut balls and parsley dressing. Garnish with a squeeze of lemon juice and black pepper if you desire. Enjoy!