FRIJE

Instructions

• 1.   Peel and chop 1 onion. Sauté it in a pan with 1 teaspoon of olive oil for 4 minutes. Mix it with the meat, cumin, turmeric, parsley, and 1 teaspoon of olive oil. Season with salt and pepper. Cover with plastic wrap and refrigerate for 1 hour. Soak 12 wooden skewers, 22 cm long.
• 2.   Peel and slice the second onion. Peel the carrot and turnip, and cut them into large sticks. Score the zucchini and cut it into pieces. Peel the pumpkin and cut it into cubes.
• 3.   Heat 1 teaspoon of olive oil in a casserole dish and sauté the onion for 3 minutes. Add the tomato pulp, couscous spices, and crumbled bouillon cube. Stir, pour in 1.5 liters of water, bring to a boil, and adjust the seasoning. Place the carrot and turnip sticks in the broth and simmer covered for 30 minutes. Add the zucchini and pumpkin halfway through cooking, and add the chickpeas 5 minutes before the end of cooking.
• 4.   Preheat the oven to the broil setting. Divide the meat into 12 balls, shape them like eggs, and thread them onto the skewers until they reach the center. Place the skewers on a non-stick baking sheet and spray them with olive oil. Broil for 3 minutes, flipping them halfway through cooking.
• 5.   Take 170 ml of hot broth, pour it over the couscous, and let it sit covered for 5 minutes. Fluff the couscous with a fork, place it in a shallow dish, and add the drained vegetables in the center. Serve the skewers separately and accompany with a bowl of broth.

Nutritional information *