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Couscous balls with ziger dip

Ingredients for 4 people



Here’s how

  1. Put the couscous in a bowl and pour the hot water over it, cover and let it swell for 5 minutes. Allow to cool slightly. Stir the peas and eggs into the couscous, season.
  2. For the dip, stir sour cream and Schabziger until smooth. Stir in garlic and chives, season.
  3. Form tree nut/walnut sized balls from the couscous mixture with wet hands. Fry balls in olive oil over medium heat for about 5 minutes.
  4. Insert toothpicks into the couscous balls. Serve warm with the ziger dip.