Couscous Dumplings

Because I noticed that you appreciate couscous, I decided to share with you a delicious recipe for making couscous dumplings. This recipe is inspired by the classic method of preparing semolina dumplings, but I chose couscous, which seems more familiar and easier to handle. Couscous dumplings are versatile and can be integrated into various dishes, providing a fluffy texture and pleasant taste.

To achieve an optimal number of dumplings, it is important to know that from one egg and 4 tablespoons of couscous, you get 14 dumplings the size of a soup spoon. In my case, needing 42 dumplings for two dishes, I used the following ingredients: 3 eggs (approximately 60 g each), 12 tablespoons of couscous (I prefer an organic couscous made from 4 grains: durum wheat, Kamut wheat, corn, and spelt) and 2 tablespoons of extra virgin olive oil.

The first step is to separate the yolks from the whites. We beat the yolks with the olive oil until they become fluffy, then add them to the couscous, mixing with a whisk to achieve a homogeneous composition. In another bowl, we beat the whites until they become a firm foam, which we carefully incorporate into the couscous and yolk mixture. It is important for the mixture to rest for 10-15 minutes to allow the couscous to absorb the liquid and become more cohesive.

Next, we bring water to a boil in a pot. I prefer to boil the dumplings separately so that I can use them in various dishes without risking them breaking apart in the soup. Using a soup spoon, we take portions of the couscous mixture and carefully immerse them in the boiling water. It is recommended to wet the spoon in hot water before taking the mixture to facilitate its release.

After adding all the dumplings to the water, we boil them over medium heat, without allowing it to boil. For 5 minutes, the pot will be partially covered with a lid. After this interval, we add cold water to the pot and continue boiling for another 5 minutes, repeating this process of adding cold water and boiling for another 5 minutes to ensure that the dumplings are fully cooked.

Of course, you can boil the dumplings in your favorite soup or season the water with dehydrated vegetables, organic vegetable cubes, or other aromatic spices for added flavor. These couscous dumplings are not only delicious but also an excellent choice to add a special touch to your dishes. I hope you enjoy this recipe and try it in your own kitchens!

 Ingredients: 3 eggs (about 60 g/egg) 12 tablespoons of couscous (I prefer an organic couscous made from 4 cereals: durum wheat, Kamut wheat, corn, and spelt) 2 tablespoons of extra virgin olive oil.

 Tags:  eggs oil olives lactose-free recipes vegetarian recipes recipes for children recipes for hepatitis recipes for hypertensives