Cheese lovers CousCous Recipe

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Cheese lovers CousCous Recipe

Cheese lovers CousCous

Cheese lovers CousCous. Mix the triangle cream cheese into the couscous. I have to admit it does take balls (a lot of little balls, hee hee) to combine Israeli Couscous, with it's lovely texture, with cheese in a version that combines risotto and macaroni and cheese and a little pimento surprise! Once the couscous begins to steam, remove the basket and tip the couscous into a bowl.

Ingredients

It’s 200 g of emmental cheese
You need 1 of egg
Prepare 70 g of all-purpose flour
Prepare 70 g of bread crumbs
It’s of Oil for frying
You need of For couscous
You need 1 of triangle cream cheese
You need of thousand island salad dressing
It’s 70 g of couscous
You need 70 ml of veggie soup made of cube

Steps

First, slice the emmentali cheese into thick slices and put it into the freezer for a short time to firm up. Then cover the slices in flour, then egg, finally breadcrumbs, and fry them in generous amout of hot oil.
Cook the veggie soup cube according to packaging, when ready pour it on the couscous, mix it well, cover and let it rest for 10 min..
Mix the triangle cream cheese into the couscous. Serve with the fried cheese and 1000 island salad dressing.

Couscous is the perfect alternative to plain rice or pasta. These yummy, pearl-shaped grains go great in a salad or are perfect served hot as a side dish! And couscous is SO easy to cook! As a salad, it's often served with feta cheese, diced cucumber and sometimes with chickpeas. Couscous is a very small, ball-shaped (or rice-shaped) pasta.

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