Ingredients for 4 people:
Salt
7-8 tablespoons oil
175 g couscous
4 tomatoes
2 onions
1 bunch flat-leaf parsley
6-8 tbsp white wine vinegar
100 ml vegetable stock (instant)
Pepper
1 tsp sugar
800 g large potatoes
1 tbsp sesame seeds
Preparation:
1. Boil 200 ml salted water. Add 1 tablespoon of oil and couscous. Remove from the heat and leave to soak for approx. 5 minutes. Then loosen with a fork.
2. Clean, wash, quarter and core the tomatoes. Cut the flesh into small cubes. Peel and finely dice the onions. Wash the parsley and shake dry. Set aside 4 stems for frying. Finely chop the remaining parsley.
3. Bring the vinegar and stock to the boil. Season with salt, pepper and sugar. Whisk in 4 tablespoons of oil. Whisk in. Mix marinade, couscous and remaining ingredients. Leave to marinate for approx. 20 minutes and season again to taste.
4. Meanwhile, peel and wash the potatoes. Use a melon cutter to form balls
(you can use the leftover potatoes to make mashed potatoes). Heat 2-3 tablespoons of oil in a frying pan. Briefly fry the parsley stems in it. Then fry the potato balls for approx. 8 minutes. Add the sesame seeds during the last 2 minutes. Season with salt and pepper.
5. Serve the salad and potatoes in portions. Serve garnished with fried parsley.
serve.
Preparation time approx.: 50 minutes
Nutritional values per portion approx.:
Calories: 389
Joule: 1639
Protein: 9,7 g
Fat: 13,5 g
Carbohydrates: 56.7 g
(FoodCentrale by ddp images)
