The small balls are quick to prepare, versatile and popular with children and adults alike. Whether as a snack, main meal or part of a buffet, couscous balls are perfect for many occasions.
In many families, the desire for simple and balanced dishes is paramount. Couscous balls meet exactly this requirement. Couscous is easy to work with, absorbs flavors well and forms an ideal basis for creative combinations. Vegetables, herbs and spices can be added according to taste, creating new variations time and time again. This versatility makes couscous balls a real all-rounder in the family kitchen. Couscous balls can be easily adapted to suit the needs of the family. Grated vegetables such as courgettes, carrots or pumpkin make them juicy and colorful. Herbs such as parsley or chives add freshness, while cheese provides a mild note. For a crispy version, the balls can be fried in a pan until golden brown, or baked in the oven for a lighter dish. Serve with a yoghurt dip or a crisp salad.
Ingredients:
200 g couscous
200 ml hot water or vegetable stock
1 small courgette or 2 carrots, finely grated
1 small onion, finely chopped
1 egg
50 g grated cheese, e.g. Gruyère or Emmental
2 tbsp chopped parsley or chives
Salt
Pepper
Paprika
A little oil for frying or baking paper for the oven
Preparation:
- Put the couscous in a large bowl, pour hot water or stock over it, cover and leave to soak for about 5 minutes. Then fluff up with a fork.
- Add the vegetables, onion, egg, cheese and herbs and mix well.
- Season to taste with salt, pepper and paprika.
- Form small balls with wet hands.
- Fry in a pan with a little oil until golden brown on all sides or place on a baking tray lined with baking paper and bake in the oven at 180 °C for about 20 minutes.
En Guete!
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