My ongoing search for flavor combinations across different cuisines led me to experiment with a new recipe: Stuffed Couscous Dumplings. They are really tasty and flavorful, filled with Emmental and bacon, but you can choose to use cold cuts and cheeses of your liking, the important thing is that the cheese is not too watery.

Difficulty: Easy
Cost: Cheap
Preparation time: 1 Hour
Portions: 4/5 servings
Cooking methods: Stove
Cuisine: Italian

Ingredients

14 oz raw couscous
2 cups water
1 broth cube (8g broth heart)
1.5 tsps fine salt
0.7 oz chickpea flour
0.7 oz Parmigiano Reggiano DOP (grated)
3.5 oz Emmental
9 oz sweet bacon (diced)
2 tsps ground turmeric
1.8 oz butter
2 tsps coarse salt
as needed Parmigiano Reggiano DOP (grated, for finishing the plate)

Preparation

Place the couscous in a pot and add the warm water where you have dissolved the broth cube. Cover with a lid and wait a few minutes until all the water is absorbed.
Meanwhile, cut the Emmental into very small cubes and sauté the bacon in a pan for a few minutes.
Now fluff the couscous well with a fork or your hands, put it in a bowl and add the salt and Parmesan. Mix well, then add the chickpea flour. Try to mix the ingredients well, using your hands, until you get a smooth, slightly sticky mixture.
Now make small balls weighing about 0.5 oz each, wet your hands slightly to handle the couscous better.
Make a hollow in the ball with your thumb and fill it with a little cheese and one or two bacon cubes. Close the dumpling, press it slightly with your moistened hands to close it perfectly. Then roll it between your palms, always moistened. Try to press it to better compact everything.
Place them progressively on a plate.
Put plenty of water in a large pot, as soon as it boils add the coarse salt and then toss in the stuffed dumplings. If there are too many, cook them in two batches. As soon as they float, cook for a few more seconds.
In a large pan, melt the butter, add the turmeric and toss in the dumplings that you have drained with a slotted spoon. Sauté for a few minutes until they turn golden. Serve sprinkled with grated Parmesan.

Tips/Suggestions

During the preparation of the Stuffed Couscous Dumplings, always moisten your hands to prevent the dough from sticking to your fingers.

Once filled, press them slightly, this way you will compact them and avoid them breaking during cooking.

For the filling, you can use cold cuts and cheeses of your liking, the important thing is that the cheese is not too watery, otherwise it will leak out during cooking. They are also excellent with mozzarella (well-drained) and small pieces of prosciutto.

If you liked the Stuffed Couscous Dumplings, try the other recipes with Couscous:

Couscous with Chicken and Vegetables

Couscous Baskets with Fish Filling