Zucchini Couscous Meatballs
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 cup couscous (small cup)
- 1 cup water (small cup)
- 1 zucchini
- 1 egg (s)
- Broth, instant
- Paprika powder
- pepper
- chili
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Season the couscous well and add hot water. Allow to swell according to the instructions on the packaging.
- Meanwhile, cut the zucchini into very small wedges. As soon as the couscous is done, add the zucchini and eggs to the couscous and form palm-sized meatballs.
- Fry the meatballs in a little oil until they are brown and crispy on the outside.
- The recipe can be varied as desired. Another very tasty variant is e.g., with curry powder and carrots.
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