Gastronomixs

Couscous as a coating

Because couscous absorbs moisture so well you can pack the coating full of flavour. In this recipe we use vegetable stock, but the possibilities are endless.

Creation by Gijs Kemmeren, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.

Couscous as a coating

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Ingredients

150

g

couscous

150

g

vegetable stock

 

 

egg whites

 

 

flour

Preparation method

  • Weigh the couscous in a large bowl.
  • Bring the stock to the boil and pour this over the couscous and cover with cling film.
  • Leave to soak for five minutes and then separate the couscous by stirring it loose with a fork or whisk.
  • Dredge the product you want to coat with flour. Shake off the excess flour.
  • Then dip the product in the egg white and then in the couscous.
  • Bake the product in a frying pan or oven until golden brown.

Serving suggestions

  • As a crispy layer for fish, poultry, or vegetables.
  • Try out something different and add chopped herbs such as mint, parsley, or coriander.

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