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5 from 2 votes

Baked Couscous Poppers

These baked couscous poppers are brown and crispy on the outside, but become an exciting avalanche of tiny couscous balls in your mouth.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: baked couscous, couscous poppers
Servings: 12 servings
Calories: 189kcal


  • 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.


  • 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.


Calories: 189kcal | Carbohydrates: 25g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 188mg | Potassium: 84mg | Fiber: 1g | Vitamin A: 170IU | Calcium: 112mg | Iron: 1mg