Baked Couscous Poppers

Baked Couscous Poppers


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Hi, I'm Stef! Welcome to my kitchen, home to over 1000 recipes! Join me on my quest to push baking boundaries and live creatively both in and out of the kitchen.
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These baked couscous poppers are brown and crispy on the outside, but become an exciting avalanche of tiny couscous balls in your mouth. The couscous poppers are simple to make (just bake cooked couscous mixed with eggs, breadcrumbs, cheese, and spices). You can vary the cheeses, spices, and accoutrements to suit the occasion:

  1. After-school snack: Mozzarella cheese, basil, garlic, and a tomato or ketchup dipping sauce
  2. While watching the game: Cheddar cheese, chili powder, and a mustard dipping sauce
  3. Dinner party: Smoked gouda, sea salt, chives, and barbecue sauce
  4. Whatever you dream up!

How to Make Baked Couscous Poppers

Baked Couscous Poppers

Baked Couscous Poppers

Ingredients

  • 2 cups water
  • 10 ounces uncooked couscous (You can use plain couscous or boxed couscous that comes with a flavor packet that you like.)
  • 3 large eggs
  • 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.)

Instructions

  1. In a small saucepan on high heat, bring water to a boil.
  2. Stir in couscous.
  3. Immediately remove from heat. Cover and let sit for five minutes.
  4. Remove cover, fluff couscous with a fork and set aside to cool.
  5. Preheat oven to 350 F.
  6. Once couscous is cool, mix in eggs, 1/2 cup of the breadcrumbs, spices, and cheese.
  7. Line a baking sheet with parchment paper or a Silpat.
  8. Roll couscous mixture into balls.
  9. 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.
  10. Bake for thirty minutes or until the balls are lightly browned on the outside.
  11. Serve warm.
http://www.cupcakeproject.com/2012/02/baked-couscous-poppers.html

 

Credits

Bellicious Kids made a pan-fried version of couscous poppers.  I used that recipe as a starting point for mine.  I typically prefer baked over fried, but I think I may be in the minority on that.  Her fried version is definitely worth a look.

My friend, name twin, and fellow St. Louis food blogger, Iron Stef, declared 2012 to be the year of the balls.  It’s because of her that I even thought of making couscous balls.

The Photo

Regular readers will notice that, unlike most of my other photos, this one is overlaid with text.  I’m experimenting with making that a regular part of photos on this blog.  If you have an opinion about text on photos, join in the conversation on the subject that’s taking place over in the Cupcake Project Facebook community.

Next Up

Obviously, couscous cupcakes are coming soon!

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24 comments on “Baked Couscous Poppers”

  1. ironstef says:

    thanks for the shout-out, Stef!! These look so fun! Definitely need to try this recipe. Year of the Balls!!! :)

  2. Natalie says:

    love this idea! i want to try with quinoa!

  3. LOVE LOVE your version. In fact, I have leftover couscous in my fridge right now and might give it a try. I haven’t done them in a while. Thanks for the shoutout and letting me know you did the recipe. Love your blog

  4. 9kids says:

    These sound like a perfect snack choice! Can they be made ahead and frozen?

  5. Stef says:

    Belleicious – Thanks! And, thanks again to you for getting me started.

    9kids – I haven’t tried it, but I don’t see why not.

  6. Hannah says:

    About how many does this make?

  7. Queen Fluffy says:

    Does anyone have a version to make jalapeno poppers?

  8. drake6234 says:

    What spices did you use??

  9. We love couscous and this is an exciting way to mix it up! From the way the cousous is initial made in the recipe it sounds like this is the smaller cousous rather than Israeli pearl couscous. Which one is better for this recipe? THANKS!

  10. Jo says:

    This looks absolutely delicious. Would love for you to share this with us over at foodepix.com.

  11. Stef says:

    Hannah – It totally depends on how big you make the balls. I made medium-sized ones and it made about two dozen.

    Queen Fluffy – That would be fun to experiment with.

    Drake – I actually made mine plain and then topped them with smoked sea salt. My husband ate some of them with leftover buffalo chicken sauce and loved them that way.

    Manders – I used the smaller couscous. I bet it would work well with the Israeli style as well although I haven’t tried it.

  12. Sandhya says:

    Yummy yummy yummy!

  13. These guys look soo good! What a scrumptious recipe.

  14. Kris says:

    definite yummy~am going to try this one for sure!

  15. Anonymous says:

    think this would work with quinoa instead of couscous?

  16. Susan says:

    These are yummy! But they definitely need a dipping sauce, which is fine b/c who doesn’t love sauce. I made mine with cheddar and veggie ham, with a honey mustard dipping sauce. Yum!

  17. kelly says:

    I made them with quinoa… Cheddar cheese, ancho chili powder & garlic… BBQ dipping sauce… YUM

  18. Lyndsy says:

    I love your blog! Funny that the these would be my first pick to make on a Cupcake site since everything else looks so delicious too. But wow! These were great and so quick to throw together too. Thanks so much for sharing the recipe!

  19. kathy says:

    These are awesome! And they reheat quite well! Makes a lot so would be a great appetizer for a group..Thanks so much sharing this! I too would like to try it with quinoa!

  20. Anonymous says:

    I made these today and they are amazing!

  21. Anonymous says:

    I made these yesterday with leftover couscous I had in the fridge. I didn’t have any eggs so I made ground flax seed egg substitute in my blender. I also lightly sprayed them with olive oil before baking. They were AMAZING! My boyfriend and my younger brother devoured them. Thanks for such an awesome recipe!

  22. Rose-Anne says:

    Great recipe, great lil app., for a get together. I doubled the recipe for a party of 30+ n made goat cheese n roasted beet balls, but NOT enough spice wow factor even after all that ! Thank god I baked only 1 try n tried n re- rolled in a dry flavored rub, n OH YA BABY !! A dipping sauce a must. ♥

  23. Alissa says:

    I made these today, and I used chicken stock instead of water, and added sautéed onions for flavor. I love the texture of them, especially with th crispy panko on the outside. My kids ate them, dipped in yogurt sauce, but hubby ate one and asked for leftover pizza. Good base recipe, but they reeeeeally need salt. Like, a tbsp at least.

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