Guest guest Posted March 10, 2008 Report Share Posted March 10, 2008 @@@@@ Chili Couscous Felafel Recipe 1 can chili beans with sauce, as spicy as you like 1-2 medium onions 1/2 a cup uncooked couscous Juice of one lemon 2-4 cloves of garlic, according to taste 2 Tbsp olive oil Chopped fresh parsley and mint Salt and pepper Optional - a few chopped fresh chilis or pickled Jalapenos Chop the onions into large chunks before adding to the blender. Add all ingredients except the couscous to the blender, and mix until well blended but still fairly chunky, as shown. The consistency should be quite moist, but not a liquid. This may vary depending on how much sauce came with your chili beans, so adjust if required. Partially cook the couscous, and you get the right amount of crunchiness. Couscous is cooked by absorbing boiling water, so to half-cook, simply use half the recommended amount of water as per packet directions. Place the couscous in a bowl and slowly add boiling water, until the consistency seems about right - it should have absorbed the water, but not be light and fluffy like couscous normally is. To finish off, mix the couscous with the other ingredients and stir well. Cover, and leave in the fridge for at least 30 mins to become more solid. Roll in tablespoon size balls, or patties, or cakes and deep fry till golden; or bake until lightly browned. Source: Meal Motivation Formatted by Chupa Babi: 03.10.08 ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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