Ingredients

  • 300g couscous
  • 200g chipolata or minced beef
  • 1 lime
  • 2 courgette
  • 1 red onion
  • 2 cloves garlic
  • 50g salted peanuts
  • 50g raisins or dried apricots
  • 10g fresh mint
  • 100g feta

Instructions

  1. Bake the chipolata until cooked. Roll the mince into small balls first. Then let the meat rest on a plate.
  2. Cut the courgette and onion into small pieces and press the garlic.
  3. Bake them together with the peanuts in the oil and fat of the meat on high heat for about 5 minutes.
  4. Cover the couscous and raisins with salted and heated water. Wait until all water is absorbed and raisins softened.
  5. Shred the fresh mint leaves and press all juice from the lime.
  6. Mix the mint and lemon juice with the couscous.
  7. Now mix the courgette, onion, garlic and peanuts through the couscous mixture.
  8. Add salt and pepper to taste.
  9. Serve with the meat and crumbled feta cheese.