Timenspace
Legendary Member
Ingredients:
70g dry couscous (I used buckwheat, you can use other)
125 ml hot water (not boiling)
Pinch of salt for the couscous water
Teaspoon of oil for the couscous water
4 eggs (or more, as desired)
75 to 100 ml of mayo (depending on your couscous)
2 tablespoons of sweet chilli sauce (any other hot spice you like)
2 pinches of salt after soaking (or to taste)
Half a teaspoon curcuma powder
Half a teaspoon curry mix powder
1 teaspoon mild red paprika powder
2 to 3 pinches of ground black pepper
Fresh vegetables to decorate (or none)
Method:
Heat water for soaking the couscous. Allow to cool a bit.
Hard boil eggs. Allow to cool completely.
Soak the couscous, stir and allow 20 minutes to expand. Cool completely.
Peel eggs, cut in half.
In a bowl place the soaked couscous, the eggyokes, mayo, salt, pepper, sweet chilli, spices and mix with a fork to blend well. Strive for holding consistency.
Fill the eggwhites with the couscous filling. Serve and enjoy!
The next day, after refrigerating for 9 hours, it held form very well. Preferably make a day in advance. If you wish, use a pipe bag and decorate the eggwhites with the couscous filling that way.
Otherwise, same day is absolutely fine.
The filling could be served in bowls, on pepperoni, on lettuce...easy to make, holds in the fridge well, light and delicious.
Prep time, with cooling allowed, under an hour. If everything is ready and chilled, prep time is 10 to 15 minutes.
70g dry couscous (I used buckwheat, you can use other)
125 ml hot water (not boiling)
Pinch of salt for the couscous water
Teaspoon of oil for the couscous water
4 eggs (or more, as desired)
75 to 100 ml of mayo (depending on your couscous)
2 tablespoons of sweet chilli sauce (any other hot spice you like)
2 pinches of salt after soaking (or to taste)
Half a teaspoon curcuma powder
Half a teaspoon curry mix powder
1 teaspoon mild red paprika powder
2 to 3 pinches of ground black pepper
Fresh vegetables to decorate (or none)
Method:
Heat water for soaking the couscous. Allow to cool a bit.
Hard boil eggs. Allow to cool completely.
Soak the couscous, stir and allow 20 minutes to expand. Cool completely.
Peel eggs, cut in half.
In a bowl place the soaked couscous, the eggyokes, mayo, salt, pepper, sweet chilli, spices and mix with a fork to blend well. Strive for holding consistency.
Fill the eggwhites with the couscous filling. Serve and enjoy!
The next day, after refrigerating for 9 hours, it held form very well. Preferably make a day in advance. If you wish, use a pipe bag and decorate the eggwhites with the couscous filling that way.
Otherwise, same day is absolutely fine.
The filling could be served in bowls, on pepperoni, on lettuce...easy to make, holds in the fridge well, light and delicious.
Prep time, with cooling allowed, under an hour. If everything is ready and chilled, prep time is 10 to 15 minutes.
