Middle Eastern Inspired Veggie Balls with Lambs Lettuce
Golden, crisp mushroom and brown rice veggie balls seasoned with cumin, coriander and tahini, tossed in a warm harissa tomato sauce and served over lamb's lettuce with a lemony herb and pomegranate couscous.
20m prep · 1h 34m cook · 2 servings
Ingredients
- 4 oz Chestnut Mushrooms
- 1 whole Onion
- 5 cloves Garlic
- 2 oz Porridge Oats
- 7 oz Cooked Brown Rice
- 2 oz Cashews
- 1 tbsp Ground Flaxseed
- 2 tbsp Nutritional Yeast
- 1 tbsp Tahini
- 3 tbsp Soy Sauce
- 1 tbsp Sriracha
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 3 oz Breadcrumbs
- 4 tbsp Olive Oil
- Salt
- Black Pepper
- 1 cup Tomato Passata
- 2 tbsp Harissa Paste
- 4 oz Couscous
- ½ tsp Ground Turmeric
- ⅞ cup Water
- 1 whole Lemon
- ½ cup Fresh Parsley
- 2 tbsp Fresh Mint
- ¼ cup Pomegranate Seeds
- 3 oz Lamb's Lettuce
Instructions
Estimated nutrition (per serving)
Calories1275 kcal
Protein37g
Carbs167g
Fat53g
Fiber20g
Sodium2320mg
Sugar19g