Never know you might end up here #leangreensteam
- The Moroccan
- 1 pack of venison & plant meatballs some olive oil and butter for frying
- 2 Arabic flatbreads
- 25 g couscous
- 150 g broad-leaved parsley, cleaned
- 4 stalks mint, purified
- 2 tomatoes
- 2 pcs. spring onions
- 2-3 tablespoons olive oil
- ½ lemon juice
- salt and pepper
- 2 tablespoons yogurt
- A little chili oil
Step 1: Watch Video!
Pour boiling water over the couscous so that it just covers. Let stand for 10 minutes until tender.
Pick leaves from parsley and mint and chop them.
Cut tomatoes into cubes and cut spring onions
Turn in bulgur and season with oil, lemon juice, salt and pepper
On a pan, fry the meatballs golden in oil and a little butter
Warm the bread
Spread tabouleh and meatballs on the bread
Top with yogurt and chili oil