Page 209 - CMC Recipe Book

Method
Place the vegetable balls on a tray and cook in the oven as per manufacturer’s instructions.
Peel and finely dice the onion, fry in a little butter.
Add the required amount of water to the couscous and cover and leave to stand.
Wash 1 lemon and grate the zest, squeeze the juice of both.
Wash, dry and chop the herbs.
Add the butter, lemon zest, half of the lemon juice, fried onion parsley and half of the chopped mint to the couscous.
In a separate bowl add the yoghurt, lemon juice and rest of the mint and mix well.
Serve the vegetable balls on top of the couscous topped with minty yoghurt.