Wednesday, July 6, 2011

Cous-cous Meatballs

In the kitchen often have leftovers that no one knows how to use. If you have guests and there is advanced couscous, meatballs DeabyDay offers cous-cous, a tasty recipe for not wasting anything. To give a finishing touch to the dish, meatballs with a sauce to accompany the ad hoc. Ingredients For the meatballs: - couscous - chopped parsley - a few leaves of basil - a few leaves of fresh mint - chives - 1 handful of almonds peeled and chopped - salt-extra virgin olive oil For the sauce: - 2 jars plain yogurt - 1 onion - salt - extra virgin olive oil - parsley, basil - 1 tablespoon prepared mustard Prepare couscous by covering it in a pan of boiling water, combine 2 tablespoons oil, stir and cover with the lid .

After 3 minutes shells well with a fork, pour 2 tablespoons of oil and let cool. Meanwhile, prepare a mixture with half the herbs, the other half preparing the sauce blended with shallots. Combine yogurt, mustard, a pinch of salt, 1 tablespoon of olive oil and blend. Add couscous to the chopped herbs, almonds and mix well.

With hands shape of balls and a disponele vassioio. Keep in refrigerator until ready to serve.

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