Ingredients
- 24 balls
- 3 garlic (cloves)
- 2 wide
- 5/8 hulled
- 650 gr pot
- 160 gr couscous (uncooked)
- 120 ml tomato juice
- 120 ml dry wine (red)
- 45 ml soy sauce
- 38 gr chickpea mixture between your hands to form a ball
- 30 ml wine vinegar (red)
- 30 ml dijon mustard
- 16 ml olive oil
- 5 gr parsley (minced fresh)
- 2 gr rosemary (dried)
- 2 gr thyme (dried)
- 1 gr 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
