Put the couscous in a bowl and pour the boiling vegetable stock over it. Let it soak for 10 minutes and then fluff it up with a fork.
Peel the garlic and chop in to fine slithers. Stir into the couscous mass together with the ground chilli flakes. Season to taste with salt and 5-spice powder (you can also use oriental spices, e.g. cumin, depending on the type of dish).
Knead in the eggs by hand. Form small thalers between the palms of your hands and bake in oil in a pan for about 3 minutes on each side.
Goes with all imaginable meat dishes (e.g. as an accompaniment to lamb or beef fillet, but also to dishes with sauce).
The taste is reminiscent of a mixture of polenta and semolina dumplings.
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