Ingredients
- 24 balls
- 3 garlic (cloves)
- 2 wide
- 5/8 hulled
- 1 quart pot
- 1 c couscous (uncooked)
- 1/2 c tomato juice
- 1/2 c dry wine (red)
- 3 tb soy sauce
- 3 tb chickpea mixture between your hands to form a ball
- 2 tb wine vinegar (red)
- 2 tb dijon mustard
- 1 tb olive oil
- 3 tb parsley (minced fresh)
- 2 ts rosemary (dried)
- 1 ts thyme (dried)
- 1/2 ts black pepper
These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce. "Vegetarian Times", January, 1993
