Have I already told you that I love couscous? I find it practical and versatile as well as delicious. It also demonstrates all these characteristics in the recipe I’m about to propose. These are couscous and cheese appetizers that, in my house, were snatched up. Not even time to take them out of the baking pan. Perfect for an aperitif especially because they are quite unusual. No one will understand what they’re made of unless you reveal it. What can I say! Good, good, and good again!
Other delicious recipes for aperitifs:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Couscous Appetizers
- 1 cup couscous
- 1 tbsp butter
- A few leaves basil
- 2 eggs (medium)
- 2.8 oz provolone
- 2.5 oz Grana Padano (or Parmesan) (grated)
- 1 tbsp extra virgin olive oil
- salt
- black pepper
Tools
- 1 Mezzaluna
- 1 Pan
- 1 Tray
- 1 Meat tenderizer
- 1 Baking sheet
- 1 Mixer
- 1 Brush
- 1 Small bowl
Preparation of Couscous Appetizers
Chop the provolone. I used a mezzaluna but, if you prefer, you can coarsely chop it with a food processor.
Rehydrate the couscous following the instructions on the package. I put 2/3 cup of water in a pan, salted it, added a tablespoon of oil and brought it to a boil. Then I poured in the couscous and turned off the heat. I let it absorb the water for about three minutes, fluffing it with a wooden spoon. Then I added a pat of butter, turned the heat back on, and continued cooking over very low heat for another three minutes, stirring occasionally.
Then turn off the heat and add one egg, 1.8 oz of grated cheese, the chopped provolone, basil leaves broken by hand, a pinch of salt, and a grind of black pepper. Mix to combine the ingredients.
Then transfer everything to a mixer and chop quickly. I used the Bimby for 15 seconds at speed 5/6.
Pour the mixture obtained onto a tray lined with baking paper and flatten it first with the back of a wooden spoon and then with a meat tenderizer until you get a flat and compact block about 1/4 inch thick. Place it in the refrigerator for at least an hour.
After the resting time, the rectangle will have hardened well. Then cut it as shown in the photo.
Transfer everything to a baking sheet.
In a small bowl, beat the remaining egg with a pinch of salt and brush this mixture over the couscous rectangles until completely used. I brushed them twice.
Finally, sprinkle everything with the remaining grated cheese.
Bake the couscous appetizers in a preheated static oven at 356°F for 10 minutes, then switch to grill function until golden. Remove from the oven and let them cool before serving. These appetizers should be enjoyed hot. If you have leftovers (which I doubt), the next day pass them a few minutes in the oven before eating. Enjoy! Paola
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