Arabian flatbreads with couscous meatballs and tabbouleh - United Kingdom

Name: Arabian flatbreads with couscous meatballs and tabbouleh - United Kingdom
Ingredients: 25 g (1 oz) yeast; 3½ dl (10 cups) lukewarm water; 550 g (4½ cup) wheat flour + some for rolling out; 1 tsp salt; 1 tsp sugar; 1 tbsp olive oil; Cooking spray; 400 g (0.9 lbs) prepared couscous, equalling approx. 150 g (0.3 lbs) dry couscous; 1 courgette, coarsely grated; 1 large carrot, coarsely grated; 2 finely grated cloves of garlic; 1 large handful of flat leaf parsley, finely chopped; 100 g (3.5 oz) Feta cheese; 2 eggs; 1-1½ dl (0.4-0.6 cup) breadcrumbs; Salt; pepper; Rapeseed oil; 100 g (0.25 lbs) prepared couscous, equalling approx. ½ dl (0.2 cup) dry couscous; 150 g (0.35 lbs) flat leaf parsley; 8 cherry tomatoes; ½ cucumber without seeds; 2 spring onions; ¼ dl (0.1 cup) olive oil; Juice from 1-1½ lemon; 1 pinch of sugar; Feta cheese for crumbling onto the dish before serving (option)

morsoe.com

Juicy flatbreads with vegetarian meatballs and couscous, topped with crispy tabbouleh—aromatic flavors straight from the Arabian kitchen. Perfect with baba ganoush or creamy hummus.

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Ingredients

25 g (1 oz) yeast
3½ dl (10 cups) lukewarm water
550 g (4½ cup) wheat flour + some for rolling out
1 tsp salt
1 tsp sugar
1 tbsp olive oil
Cooking spray
400 g (0.9 lbs) prepared couscous, equalling approx. 150 g (0.3 lbs) dry couscous
1 courgette, coarsely grated
1 large carrot, coarsely grated
2 finely grated cloves of garlic
1 large handful of flat leaf parsley, finely chopped
100 g (3.5 oz) Feta cheese
2 eggs
1-1½ dl (0.4-0.6 cup) breadcrumbs
Salt
pepper
Rapeseed oil
100 g (0.25 lbs) prepared couscous, equalling approx. ½ dl (0.2 cup) dry couscous
150 g (0.35 lbs) flat leaf parsley
8 cherry tomatoes
½ cucumber without seeds
2 spring onions
¼ dl (0.1 cup) olive oil
Juice from 1-1½ lemon
1 pinch of sugar
Feta cheese for crumbling onto the dish before serving (option)