Couscous balls with ziger dip
Ingredients for 4 people
100 g couscous
1 dl/100 ml boiling water
150 g frozen green peas, mashed with a fork
2 eggs, beaten
1/2 tsp salt
freshly ground pepper
Olive oil for frying
180 g sour cream/sour cream
20 – 30 g grated Schabziger cheese
1 clove of garlic, finely diced
1 bunch finely chopped chives
freshly ground black pepper
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.
For the dip, stir sour cream and Schabziger until smooth. Stir in garlic and chives, season.
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.
Insert toothpicks into the couscous balls. Serve warm with the ziger dip.