Category: snack
Yield: 4 servings
Calories/serving: 250
Preparation time: 45 minutes
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Ingredients
- 1 cup frozen spinach, thawed and drained
- 1 cup couscous
- 2 cups chicken stock
- 1/2 cup plain yogurt
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/2 teaspoon ground cumin
- 1/2 cup marble cheese, shredded
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup vegetable oil
Directions
Preheat the oven to 375°F and line a baking sheet with parchment paper.
In a microwave-safe bowl, heat the chicken stock until boiling.
Place the couscous in a large bowl and pour the hot chicken stock over it. Cover the bowl and let it sit for 5 minutes, or until the couscous has absorbed the liquid.
Fluff the couscous with a fork and set aside to cool slightly.
In a food processor, combine the thawed and drained spinach, plain yogurt, dried dill, dried parsley, ground cumin, salt, and ground black pepper. Pulse until well combined.
Add the spinach mixture to the couscous and mix well.
Take a small handful of the couscous mixture and flatten it in your hand. Place a small amount of shredded marble cheese in the center and wrap the couscous mixture around it to form a ball. Repeat with the remaining mixture.
Place the couscous balls on the prepared baking sheet.
Brush the couscous balls generously with vegetable oil.
Bake in the preheated oven for 20-25 minutes, or until the balls are golden brown and slightly crispy.
Serve warm and enjoy!
Ingredients
- 1 cup frozen spinach, thawed and drained
- 1 cup couscous
- 2 cups chicken stock
- 1/2 cup plain yogurt
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/2 teaspoon ground cumin
- 1/2 cup marble cheese, shredded
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup vegetable oil
Category: snack
Yield: 4 servings
Calories/serving: 250
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 375°F and line a baking sheet with parchment paper.
In a microwave-safe bowl, heat the chicken stock until boiling.
Place the couscous in a large bowl and pour the hot chicken stock over it. Cover the bowl and let it sit for 5 minutes, or until the couscous has absorbed the liquid.
Fluff the couscous with a fork and set aside to cool slightly.
In a food processor, combine the thawed and drained spinach, plain yogurt, dried dill, dried parsley, ground cumin, salt, and ground black pepper. Pulse until well combined.
Add the spinach mixture to the couscous and mix well.
Take a small handful of the couscous mixture and flatten it in your hand. Place a small amount of shredded marble cheese in the center and wrap the couscous mixture around it to form a ball. Repeat with the remaining mixture.
Place the couscous balls on the prepared baking sheet.
Brush the couscous balls generously with vegetable oil.
Bake in the preheated oven for 20-25 minutes, or until the balls are golden brown and slightly crispy.
Serve warm and enjoy!
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