Today’s delicious recipe: couscous and broccoli balls!
Tasty whole wheat couscous balls seasoned with quickly sautéed broccoli and a luscious piece of cheese in the center, breaded and then fried, which, as we know, pleases everyone. But I must confess, they are also great when baked or cooked in an air fryer.
Couscous balls are an ideal vegetarian dish to serve as an appetizer or to enrich a delicious buffet during parties, or even for a cocktail party with friends and a refreshing drink.
Their preparation is very simple and quick; the precooked couscous is ready in 5 minutes, and the broccoli should be finely chopped and then sautéed in a pan. Once you form the balls, they go straight into the hot oil. Here you have some lovely balls, different from the usual, to accompany with a tomato sauce cooked in an air fryer or with a fake aquafaba mayonnaise or an avocado sauce.
From today, in addition to preparing the classic meatballs, fish ones, ricotta balls or the legume version, you can also enjoy these couscous ones, perhaps changing the vegetable from time to time for variety.
Let’s see together, step by step, how to make couscous balls.
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- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 15/20 balls approx.
- Cooking methods: Frying, Air Frying, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Couscous Balls
- 7 oz broccoli (florets)
- 7 oz cooked couscous (I use whole wheat)
- 1/2 clove garlic
- 1.35 oz olive oil
- 6.76 oz water (or broth)
- to taste salt
- to taste pepper
- 1 egg
- 2 tbsp grated Parmesan
- 2.8 oz cheese (fontina, scamorza, galbanino or gorgonzola)
- 1 egg
- 2 tbsp milk
- to taste breadcrumbs
- to taste corn flour
- to taste flour
- to taste vegetable oil
- 1 broccoli (stem)
- 1 tbsp grated Parmesan
- 2 walnuts
- to taste salt
- 0.68 oz olive oil
Tools
- 1 Scale
- 1 Knife
- 1 Cutting Board
- 1 Pan
- 1 Bowl
- 1 Frying Pan
- 1 Immersion Blender
Let’s Start!
Let’s start with the broccoli, wash it under running water, then separate the florets from the stem. Peel the stem to remove the tougher parts, chop it into pieces, and boil it in water. Meanwhile, take the florets and finely chop them with a knife on a cutting board.
In a non-stick pan, place half a clove of garlic and olive oil and let it heat slightly. Then add the broccoli florets and cook quickly for five to six minutes, adding a couple of ladles of water (perhaps from cooking the stem which is already hot), salt, and a grind of pepper. Let it cook, stirring occasionally, until the tougher parts of the broccoli are soft but not falling apart.
While the broccoli cooks, rehydrate the couscous. In a bowl, place the couscous and cover it with the same amount of hot water or broth. The liquid must cover the couscous perfectly and let it sit for five minutes or for the time indicated on the package.
Now that we have all the elements ready, let’s form our balls. Use a fork to fluff the couscous, then pour the broccoli florets into the bowl, and add the egg and grated Parmesan. Mix everything to obtain the mixture for the balls.
Take a portion of the mixture and place it in the palm of your hand, compacting and flattening it. Add a piece of cheese in the center and close it by pressing and forming a ball. Place it on a plate and continue until you finish the couscous.
Take three bowls or three deep plates: in one, place flour, in another the beaten egg with two tablespoons of milk, and in another bowl, mix two parts of breadcrumbs with one part of corn flour. If you don’t have the latter, you can omit it. Now bread the balls by passing them first in the flour, then in the egg, and finally in the breadcrumbs, then place them on a plate.
In a pan suitable for frying, pour the vegetable oil, and when the oil is hot, cook the couscous balls with broccoli, turning them to brown well. Keep the flame not too high so that the heat reaches the inside and melts the cheese. When they are golden, drain them on a sheet of absorbent paper.
Drain the broccoli stem when it’s soft enough to easily pierce with a fork, place it in a container suitable for an immersion blender, add the walnut halves, grated Parmesan, and start blending, adding olive oil. Adjust with salt and pepper. Blend until you get a smooth and homogeneous cream.
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You can also prepare the couscous and broccoli balls in advance and cook them when needed; they can also be frozen raw.
FAQ (Questions and Answers)
How can I cook them as an alternative to frying?
Couscous balls can also be cooked in the oven at 356°F for 20 minutes by placing the balls on a baking sheet with a drizzle of oil on top. They can also be cooked in an air fryer at 356°F for 15/20 minutes.
