Couscous Cookies
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 125 g couscous, instant
- water
- 1 teaspoon vegetable stock, instant
- 1 tablespoon soup greens, dried, possibly
- 2 egg (s)
- 3 tablespoon flour
- 1 small onion (s)
- 0.5 tablespoon ½ caraway seeds, possibly
- salt
- Olive oil for frying
Print Recipe
Pin Recipe Instructions
- Prepare the couscous in water with the vegetable broth according to the package instructions (I let the dried soup greens swell with it) and let it cool. Loosen up every now and then.
- Use a hand mixer to stir the cold mass with the finely chopped onion, eggs, flour, salt and caraway seeds into a smooth mass.
- Shape the biscuits (for me there were 12 pieces) and then slowly fry them in a non-stick pan in olive oil. I like them best when they are dark, but as you know, that`s a matter of taste.
- Place on kitchen paper after frying to reduce the fat a little. Sufficient as a side dish such as rice or potatoes or as a meat substitute for meatballs.
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