Ingredients
– 1 cup Israeli couscous
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 garlic clove, minced
– 1 cup grated cheese
– 1/2 cup fresh parsley, chopped
– 1 cup breadcrumbs
– 2 eggs, beaten
– Salt and pepper to taste
Method
1. Start by cooking the Israeli couscous. Heat the olive oil in a saucepan over medium heat, then add the chopped onion and minced garlic. Sauté until softened.
2. Pour in the vegetable broth and bring to a boil. Add the couscous and reduce the heat to low. Cover and let it simmer for about 10 minutes, or until the couscous is tender and the liquid is absorbed. Allow to cool.
3. In a large bowl, combine the cooled couscous, grated cheese, chopped parsley, salt, and pepper. Mix well.
4. Form the mixture into small balls using your hands. Dip each ball into the beaten eggs, then roll in breadcrumbs until coated evenly.
5. Heat a generous amount of oil in a frying pan over medium heat. Fry the balls until golden brown on all sides, about 3-4 minutes. Drain on paper towels and serve warm.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
freescience.info
