Cous Cous and Lentils Balls are very tasty and rich in flavour! They are made out of few and simple ingredients.
They are perfect like a vegetarian/vegan second course, to combine with cooked or season vegetables.
Cous Cous and Lentils Balls
- 1 aubergine;
- 80 g of cous cous;
- 80 ml of vegetable broth;
- 100 g of precooked red lentils;
- 1 teaspoon of curry;
- breadcrumbs a.r.;
- parsley a.r.;
- oil, salt and pepper a.r..
Preparing the Cous Cous and Lentils Balls
Preheat the oven to 180° C. Cover a baking tray with baking paper.
Wash the aubergine and cut it in half lengthwise. Engrave the pulp and flavour it with some oil and a pinch of salt.
Arrange the aubergine onto the baking tray with the skin facing upwards. Bake in the oven for about 40 minutes.
Take the aubergine out of the oven, let it cool. Remove the skin and put the pulp in a bowl.
Dry the lentils from their conservation water. Wash them very well.
Note: If we have more time, we could use the dry lentils. Wash the dry lentils. Bring to boil some salty water in a pot with a slice of onion, half carrot and a stick of rosemary. Pour the lentils into the boiling water and cook them for the time suggested on the package. So, the lentils will get very good and flavourful!
Warm the broth and prepare the cous cous.
In a saucepan, stir the cous cous with a spoon of oil for two minutes. Pour the hot broth onto the cous cous. Cover with a lid.
Turn the stove off and let it rest for about 5-10 minutes.
After this time, take the lid off and shell the cous cous using a fork. Put it into a bowl and keep it aside.
Blend the pulp of the aubergine with the lentils. Flavour with salt, pepper and some curry, as needed.
Mix together the aubergine and lentils cream with the cous cous. Stir and combine them with a spoon.
Composing and Cooking the Cous Cous and Lentils Balls
Now, we can realize the balls with the mixture obtained.
Fill a plate with some breadcrumbs and some parsley. Stir them together.
Take some mixture with a spoon. Wet your hands and roll the mixture between them. Keep rolling until a small ball (the size of a walnut) is obtained.
Roll the ball into the breadcrumbs and continue in this way until the mixture is finished.
Cooking in the oven
Preheat the oven to 180° C and line a baking tray with baking paper.
Arrange the Cous Cous and Lentils Balls on this tray.
Bake for about 15 minutes. Take them out of the oven and let it cool sightly.
Cooking in saucepan
Warm a glass of oil in a saucepan and, when it gets hot, add the Cous Cous and Lentils Balls. Turn them gently and cook until they are golden.
Transfer onto the blotting paper to absorb the excess of oil.
Despite the method you choose to cook them, enjoy your tasty lunch!