Lebanese-Style Warm Pearl Couscous Salad with Veal Meatballs

Ingredients

Meatballs

• 500 g (1 lb) ground Quebec Veal
• 60 ml (1/4 cup) finely chopped fresh parsley, cilantro and mint
• 2.5 ml (1/2 tsp) ground turmeric
• 1.25 ml (1/4 tsp) ground cumin
• 1.25 ml (1/4 tsp) ground nutmeg
• 5 ml (1 tsp) salt
• 60 ml (1/4 cup) breadcrumbs
• 1 egg
• Salt and pepper to taste

Pearl couscous salad

• 450 g (1 lb) pearl couscous
• 5 litres (20 cups) water
• 15 g (2 tsp) coarse salt or kosher salt
• 15 ml (1 tsp) olive oil
• 500 ml (2 cups) chopped vegetables (1 celery stalk, 2 shallots, 1/2 red pepper and 1/2 yellow pepper)
• 1 can (398 ml) lima beans, rinsed and drained or fresh and blanched
• 60 ml (1/4 cup) pitted and sliced Kalamata olives
• 2.5 ml (1/2 tsp) ground turmeric
• 1.25 ml (1/4 tsp) ground cumin
• 1.25 ml (1/4 tsp) ground nutmeg
• 60 ml (1/4 cup) chopped parsley, or more according to taste

Preparation

Meatballs

1. Preheat the oven to 180°C (350°F).
2. In a stainless steel bowl, mix all the ingredients for the meatballs until the mixture is slightly sticky.
3. Form 16 meatballs, using approximately 30 ml (2 tbsp) for each meatball.
4. Set the meatballs on a cookie sheet lined with parchment paper.
5. Bake for approximately 20 minutes, turning the meatballs halfway through until the inside of the meatballs is no longer pink.
6. Remove from the oven and keep warm.

Pearl couscous salad

1. In a saucepan of salted boiling water, cook the couscous for 10 minutes or following the manufacturer’s directions.
2. Mix with 15 ml (1 tbsp) olive oil and the parsley.
3. In a skillet, heat a bit of olive oil on high. Sauté the vegetables, the beans and the olives.
4. Add the spices and let the mixture colour lightly.
5. Mix with the couscous. When serving, spoon the couscous salad on the plates. Garnish with meatballs and parsley.

Photo credit: Pratico-Pratiques