John Myers
Ingredients for 4 servings:
- 200 g couscous
- 300 ml vegetable stock
- 2 cloves garlic
- 2 eggs
- 1 pinch of chili flakes
- Salt
- Five-spice powder
- n. B. Oil for frying
Instructions
Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
delicious side dish as an alternative to dumplings, polenta and co
Place the couscous in a bowl and pour over the boiling vegetable stock. Let it swell for 10 minutes, then fluff it up with a fork. Peel and finely chop the garlic. Stir it into the couscous mixture along with the ground chili flakes. Season to taste with salt and five-spice powder (you can also use oriental spices, such as cumin, depending on the type of dish). Knead in the eggs by hand. Form small balls between your palms and fry in a pan with oil for about 3 minutes on each side. This goes well with all kinds of meat dishes (e.g., as a side dish to lamb or beef fillet, but also with dishes with sauce). The flavor is reminiscent of a cross between polenta balls and semolina dumplings.
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