The recipe comes together in under 30 minutes and tastes great hot or cold — it makes a great lunch on Wednesday. I made this once with regular couscous before switching to whole grain (we can at least try to be healthy), and I’ve been customizing, by throwning in feta, black olives or diced red onions (whatever I have in the house). One thing to note — if you don’t have any cumin, don’t even bother with this one — the spice really makes this dish.
The first time I made it my fiance (we’ll call him JiT) was a little unsure about the mini burgers since they’re meant to be served sans-bun, but after a little rebranding (we now call them “meatballs”) he inhalded them. I recommend warm pita bread and glass of white wine. Is it Tuesday yet (sigh!).
