Moroccan Vegetable Balls with Cous Cous and Minty Yoghurt

  • Published 14th Dec 20
  • Categories Recipe

Succulent vegetable balls with notes of cinnamon, cumin and coriander.

Difficulty: Easy

Serves: 10


  • Moroccan vegetable balls – 30
  • Cous cous – 1k
  • Vegan butter – 100g
  • Onion – 1
  • Chilli powder – 20g
  • Mint – 150g
  • Parsley – 50g
  • Lemon – 2
  • Natural soy yoghurt – 400g


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