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Cous cous and peppers croquettes

Although cous cous is not a traditional Italian ingredient, it is becoming more and more popular in Italy’s TV cooking programmes, in the latest recipe books and magazines, and in more experimental local restaurants. It can be used in a wide range of combinations, whether it is with fish, meat or vegetables. Today we will provide a vegetarian Italian recipe which can be prepared in only 30 minutes. It is ideal for a quick lunch idea, served with a salad, or as a second course. Enjoy!

The Italian version
cous cous 250g
1 peperone rosso
1 peperone verde
Formaggio cremoso 100g
3 uova
1 spicchio d’aglio
2 cucchiai di rosmarino tritato grossolanamente
1 pizzico di peperoncino in polvere
Qualche cucchiaio di olio extra vergine d’oliva

Cuocete il cous cous in 50 cl di acqua bollente salata and lasciatelo gonfiare. Poi mescolatelo e separate i grani con una forchetta. Lavate e pulite i peperoni, eliminando i filamenti bianchi e i semi. Poi tagliateli in piccoli pezzi. Tritate l’aglio spellato e separate i tuorli dagli albumi. Nella ciotola con i tuorli aggiungete l’uovo intero.
Mescolate ai tuorli il formaggio fresco e i peperoni. Aggiungete il rosmarino e l’aglio tritati, mescolate e poi aggiungete il cous cous. Aggiungete il peperoncino, il sale, il pepe e mischiate con cura. Montate gli albumi con un pizzico di sale. Poi versate nel cous cous. Formate quindi delle crocchette con le mani.
In una padella antiaderente scaldate l’olio e cuocete le crocchette da entrambi i lati.

The English Translation
cous cous 250g
1 red pepper
1 green pepper
Cream cheese 100g
3 eggs
1 garlic clove
2 spoons of coarsely chopped rosemary
1 pinch of chilli powder
A couple of spoons of extra virgin olive oil

Cook the cous cous in 50 cl of salty boiling water and let it stand until it’s swollen. Then stir and fluff the grains with a fork. Wash and clean the peppers and remove the while pith and seeds. Then cut into small pieces. Peel and chop the garlic clove and separate the yolks from the whites. Add a whole egg to the bowl with the yolks.
Stir the fresh cheese together with the yolks and the peppers. Add the chopped rosemary and garlic, stir and then add the cous cous. Add chilli powder, salt, pepper and stir with care. Whisk the egg whites with a pinch of salt, then pour into the cous cous. Then mold croquettes in your hands.
Heat up some oil in a non-stick pan and cook the croquettes on both sides.

As follows is an Italian translation into English of some of the key terms found in this recipe
Cous cous – Cous cous
Peperone – Pepper
Formaggio cremoso – Cream cheese
Aglio – Garlic
Uova – Eggs
Peperoncino in polvere – Chilli powder
Sale – Salt
Pepe - Pepper