Gastronomixs

Savoury couscous pillows

Creation by Maurits van der Vooren, Latour* restaurant, Noordwijk, the Netherlands.

Savoury couscous pillows

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

470

g

flour

215

g

water

14

g

yeast

55

g

melted butter

4

g

salt

4

g

sugar

 

 

couscous

Preparation method

  • Mix all the ingredients, except the couscous, together to make a dough.
  • Allow to rest for 24 hours.
  • Roll out the dough on the pasta machine on setting 2 (nice and thin but can still be handled).
  • Lightly brush the dough with water.
  • Lightly sprinkle over the couscous.
  • Bake at 230°C for approximately four minutes.

Serving suggestions

  • As an amuse-bouche or as part of a starter.

Previous page