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.
