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Arabian flatbreads with couscous meatballs and tabbouleh

Recipe by: Dianna Brinch / Gourministeriet
Time: 2 hours
Serves: 4


Delicious and juicy flatbreads with tasty vegetarian meatballs, couscous and vegetables, along with a crispy and slightly sour tabbouleh. The Arabian kitchen is simply fantastic and so full of taste.
Serve the rolls with a nice baba ganoush or some creamy hummus as perfect accompaniments to this amazing meal.

Arabian flatbread

  1. Dissolve the yeast in the water and then add salt, sugar and oil.
  2. Add the flour little by little and knead the dough, preferably in a food processor, until the flour has been absorbed into the dough and the dough is sticking to the dough hook.
  3. Cover the bowl with cling film and leave the dough to rise in a warm place for about an hour.
  4. Divide the dough into 8 equally large pieces, approx. 110 g (0.2 lbs) per piece.
  5. Roll each piece out into a big circle with a thickness of approx. 2-3 mm (0.08-0.12 inches). Use a bit of flour if needed.
  6. Heat up a frying pan at medium heat and use a bit of cooking spray or brush oil onto it.
  7. Bake the breads for a couple of minutes on each side at medium heat until they start bubbling and turn light-brown. Use cooking spray each time you turn a bread and when you start frying a new one to make sure that your flatbreads turn nice and juicy.

Couscous meatballs

  1. Mix the couscous with courgette, carrot, garlic and parsley.
  2. Crumble Feta cheese into the mixture and season the mixture to taste with salt and pepper.
  3. Add 2 eggs and breadcrumbs to the mixture which must be firm and not too wet. Let the mixture rest on the kitchen table for 15 minutes.
  4. Heat up a nice splash of rapeseed oil on a frying pan at medium heat. Make couscous meatballs out of the mixture and fry them until they are golden and crisp. Do not turn them until they have a crispy crust because the meatballs turn porous if you turn them too often. The easiest way to make the meatballs is using your hands, pressing them into a flat shape and then placing them onto the frying pan.


  1. Finely chop parsley, tomatoes, spring onions and cucumber, and mix all the ingredients with the prepared couscous.
  2. Mix olive oil with lemon juice and some sugar, and season to taste with salt and pepper. You might want to add more lemon juice. I personally like this salad to be quite sour but it is up to you.
  3. Add the marinade to the salad just before serving.


Arabian flatbreads

  • 25 g (1 oz) yeast
  • 3½ dl (10 cups) lukewarm water
  • 550 g (4½ cup) wheat flour + some for rolling out
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp olive oil
  • Cooking spray

Couscous meatballs

  • 400 g (0.9 lbs) prepared couscous, equalling approx. 150 g (0.3 lbs) dry couscous
  • 1 courgette, coarsely grated
  • 1 large carrot, coarsely grated
  • 2 finely grated cloves of garlic
  • 1 large handful of flat leaf parsley, finely chopped
  • 100 g (3.5 oz) Feta cheese
  • 2 eggs
  • 1-1½ dl (0.4-0.6 cup) breadcrumbs
  • Salt and pepper
  • Rapeseed oil


  • 100 g (0.25 lbs) prepared couscous, equalling approx. ½ dl (0.2 cup) dry couscous
  • 150 g (0.35 lbs) flat leaf parsley
  • 8 cherry tomatoes
  • ½ cucumber without seeds
  • 2 spring onions
  • ¼ dl (0.1 cup) olive oil
  • Juice from 1-1½ lemon
  • 1 pinch of sugar
  • Salt and pepper
  • Feta cheese for crumbling onto the dish before serving (option)