recipes
Couscous arancini
2022-11-10
Ingredients
- 500g couscous (Tipiak)
- 1 packet saffron powder
- 500ml boiling vegetable stock (Knorr)
- 2 spoons butter (Valio)
- 4 spoons grated parmesan cheese (Zanetti)
- 2 zucchini, sliced and grilled
- 2 mozzarella balls
- Fresh basil leaves
- Flour for dusting
- 2 beaten eggs (Le Naturelle)
- Bread crumbs
- Oil for deep frying
- Ready prepared tomato sauce
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Method
Infuse the saffron in the boiling stock and pour over the couscous, add in the butter and mix till it melts. Cover with a tight lid for 5 minutes allowing liquid to be absorbed. Remove cover and fluff with a fork, mix in the grated cheese. Take a spoon full of couscous in the palm of your hands, press to hollow the centre. Spoon in some chopped zucchini, basil and mozzarella, cover with more couscous and roll into balls. Chill for 10 minutes. Pass through flour, dip in egg and roll in bread crumbs. Deep fry in hot oil until golden and crispy. Serve while still hot with a side of tomato sauce.
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