We often eat couscous as an alternative to pasta. While I know I do better on a grain free diet, life circumstances dictate that grains make up a big part of our diet – they just cost less than the better-f0r-me stuff! Sad but true. So, we eat a lot of grains. One of the fantastic things about couscous is that you can make completely different meals by adapting the sauce, seasoning and add-ons in your couscous salad.
Sometimes we also end up with a left over couscous – not enough for another meal, but too much to bin in good conscience. So I tried frying it arancini-style. Because the leftover couscous was already so flavourful, I wasn’t all that fussed with additions, but we could have put mozzarella balls or even flavoured cream cheese in the centre. I didn’t miss it though.
Obviously these aren’t perfectly round as sticky rice arancini would be, but it really makes no difference to the flavour. They make great little patties too.
The couscous on the outside forms a crispy layer outside the softer insides, so it provides a great variety of texture from the standard couscous salad too.
This recipe is just a starting point. You can adapt it to pretty much anything. Be careful with wet ingredients that it doesn’t get too wet and fall apart – start with less and add more as needed. Also, you don’t need to use egg, but it’s more fragile without the egg.
Another delicious flavour combination is couscous with shredded chicken in tomato and basil sauce. Add feta to the centre of the balls, and follow the instructions for cooking!
Tip: Plan to make a few more than you need as some will break and fall apart. They still taste great, and can be eaten anyway, but not ideal if you’re looking for presentation brownie-points.
- For the couscous
- 300g dry couscous
- 200g pancetta or diced bacon, cooked
- 2 spring onion
- 1 clove garlic
- 10g (2 tsp) [url href=”http://www.amazon.co.uk/gp/product/B00NGU3DIW/?tag=diaofafirchi-21″ target=”_blank”]Ras el hanout[/url] or other favourite spice mix. (Chinese 5 spices, BBQ etc)
- For the balls/patties
- 300g prepared couscous (roughly)
- 1 egg, whisked
- Bring 500g water (2 cups in a kettle) or stock to the boil.
- Switch off the heat and stir in 300g couscous and spices.
- Add a tablespoon of butter if you used a water based stock. If you used a meat stock you are unlikely to need the extra fat.
- Chop cooked bacon, spring onions, garlic finely. (10 seconds, speed 4 in Thermomix) and add to couscous.
- Leave to cool.
- Once cool, whisk an egg and add to the mixture to help it stick together. You don’t have to use an egg, but they are a lot more fragile without it.
- Form either balls or patties in the palm of your hand.
- Meanwhile heat a frying pan to medium heat with a small amount of oil. Add the balls to the frying pan and leave for 2 – 3 minutes until they become golden and crispy. Turn over, remembering that they are more fragile than e.g. meatballs. The browner and crisper the outer layer, the better they will hold together. Everything in the patties that needs to be cooked, like the pancetta or bacon, is already cooked so you’re just trying to crisp it up.
- Once golden on all sides, remove to a serving dish and serve immediately as a snack or as a side dish to meat, salad or similar.