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:
- After-school snack: Mozzarella cheese, basil, garlic, and a tomato or ketchup dipping sauce
- While watching the game: Cheddar cheese, chili powder, and a mustard dipping sauce
- Dinner party: Smoked gouda, sea salt, chives, and barbecue sauce
- Whatever you dream up!
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.
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.
Obviously, couscous cupcakes are coming soon!