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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