Parmesan Crusted Cous Cous with Creamy Dijon Sauce

I brought home some Couscous the other day... well, not just some couscous, a lot of couscous.  8 cups, to be exact.  I just hate to see food go to waste, and I always think I can do something with it.  Which, generally, I can.  This time, I was unsure, though; I've never really worked with couscous before.  I threw out a few ideas - couscous stuffed potato skins, couscous stuffed shells.  But everything seemed like too much starch.  Then, this idea popped in my head, and I didn't know how it was going to go, but I just started mixing.  Read on to find out how to make these healthy, BAKED snacks!  ;-)

What You'll Need:

8 cups, cooked couscous
2 cups, cooked peas
1 cup, crumbled goat cheese
1 cup, panko breadcrumbs
1 cup, Pecorino-Romano grated cheese
2 tbsp. dried parsley
1 tbsp. garlic powder
2 tbsp. salt and cracked pepper
2 cups, flour
4 eggs

First, mix your couscous (use directions on package to prepare, or click here to find out some good tips) with the cooked peas, crumbled goat cheese, and whatever spices you would like to season everything.  Refrigerate while you are prepping the other things, so it will stick together and form balls more easily.

Meanwhile gather three medium-sized bowls and line them up in front of you.  The first bowl gets the flour, the second bowl gets the four eggs, beaten.  Then, mix the breadcrumb, grated cheese, parsley, garlic, salt and pepper in the last bowl.

When I began rolling the balls, the couscous wasn't as "sticky" as I wanted it to be, but you just have to be patient and keep working it until the balls form.  Once you have 24 medium-sized balls (about the size of a nice Italian meatball), you can begin coating them.  I found it was easier to make all the balls first, and then coat them, rather then rolling, coating, rolling, coating.

Start with the flour, then egg, then roll the balls in the panko crumbs.  Set each ball on a broil pan so when they bake in the oven, they bake evenly, letting the heat circulate.  Spray the balls with a generous amount of cooking spray or olive oil so they brown nicely.  Bake on 450-degrees for 30-35 minutes, or until the balls have become crispy and golden brown.

To make the Dijon Sauce, add 8 ounces of sour cream, 4 ounces of creamy Dijon mustard, 1 tbsp. smoked paprika, salt, pepper, 1 tbsp. garlic powder and 2 tbsp. of white wine vinegar to a squirt bottle.  Shake/mix well until everything is incorporated.


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