A bowl of pearl couscous topped with four browned falafel balls, garnished with herbs, next to a bottle of Kikkoman Ponzu sauce on a wooden surface.

Recipes /

Citrus-Kissed Lentil Veggie Balls with Couscous

Name: Citrus-Kissed Lentil Veggie Balls with Couscous
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients: Meatless; Vegetable

Serves 4

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

For the Lentils
¾ cup dry brown lentils
3 cups water
1 pinch salt

Veggie-Ball Mixture
1½ cups cooked lentils (cooled)
½ cup roughly chopped red onion
¼ cup fresh parsley leaves
1 egg (or flax egg for a plant-based option)
2 tablespoons Kikkoman® Ponzu
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
¾ cup plain breadcrumbs

For Cooking the Veggie-Balls
3 tablespoons extra-virgin olive oil

For the Couscous
1 cup vegetable broth
1 tablespoon extra-virgin olive oil
Pinch of salt
1 cup couscous (yields approximately 2 cups cooked)
2 tablespoons Kikkoman® Ponzu

For Garnish
Extra drizzle of Kikkoman® Ponzu
Additional parsley, finely chopped

Directions

Cook the Lentils: Rinse lentils under cold water. Add to a pot with water and a pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes until tender. Drain excess water and allow lentils to cool.
Prepare the Mixture: In a food processor, add cooked lentils, red onion, parsley, egg, ponzu sauce, tomato paste, oregano, smoked paprika, garlic powder, salt, and pepper. Pulse until the mixture is combined but still slightly textured.
Form the Veggie-Balls: Transfer mixture to a bowl. Add breadcrumbs and fold gently until the mixture binds together. Scoop and roll into balls approximately 1½ inches in size.
Cook the Veggie-Balls: Heat olive oil in a large non-stick skillet over medium heat. Add veggie-balls in a single layer, leaving space between them. Cook for 3 to 4 minutes per side, turning gently, until golden and crisp all around.
Prepare the Couscous: In a medium bowl, add 1 cup vegetable broth, 1 tablespoon olive oil, and a pinch of salt to a boil. Remove from heat, stir in 1 cup couscous with 2 tablespoons ponzu, cover for 5 minutes, then fluﬀ with a fork.
Plate and garnish with ponzu and garnish with parsley. Spoon couscous onto serving plates and top with lentil veggie-balls.