Baked Couscous Poppers
Try this Baked Couscous Poppers recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 3 large eggs
- 2 cups water
- 10 ounces uncooked couscous (you can use plain couscous or b
- 1 cup breadcrumbs (i used panko but any breadcrumbs would work.)
- spices to taste
- 1 3/4 cup shredded cheese (use any kind you like.)
- Carbohydrate 2.31 g
- Cholesterol 1269 mg
- Fat 29.82 g
- Fiber 0 g
- Protein 37.74 g
- Saturated Fat 9.297 g
- Serving Size 1 1 recipe (1057g)
- Sodium 438.960000016028 mg
- Sugar 2.31 g
- Trans Fat 5.001 g
- Calories 429 calories
In a small saucepan on high heat, bring water to a boil. Stir in couscous. Immediately remove from heat. Cover and let sit for five minutes. Remove cover, fluff couscous with a fork and set aside to cool. Preheat oven to 350 F. Once couscous is cool, mix in eggs, 1/2 cup of the breadcrumbs, spices, and cheese. Line a baking sheet with parchment paper or a Silpat. Roll couscous mixture into balls. Roll the balls in the remaining half cup of breadcrumbs. It won't seem like they are very solidified. That's OK. The balls will get a crunchy protective layer when they bake. Bake for thirty minutes or until the balls are lightly browned on the outside. Serve warm.
