Recipe Eggs stuffed with couscous di of 07-09-2018 [Updated on 30-09-2018]
The eggs stuffed with couscous they are a delicious and rich appetizer. Stuffed with cous cous (in fact) and vegetables, these eggs can also be prepared a few days in advance and stored in the refrigerator. These are colorful, fresh and tasty Stuffed eggs they are an ideal summer appetizer to brighten up your table.
As soon as my daughter saw them she exclaimed "uuhh how cute!" but then he emptied them of the couscous and ate only the egg white ° _ °
Today I will be in Battipaglia to continue my tour among the greenhouses and tomato fields, I will tell you everything on instagram, follow me;)
How to make couscous stuffed eggs
First bring the water to a boil with the salt and pour the couscous into it.
Let it absorb all the water, then add the oil and shell it with the tines of a fork.
Let it cool down.
Put the eggs in a saucepan with cold water and, from the moment of boiling, cook them for 8 minutes.
When they are ready, lift them with a slotted spoon and shell them.
Wash the courgette and carrot, peel the latter and cut both into chunks.
Move them to a mixer to chop them.
Cook the vegetables with oil and basil for about 5 minutes.
Turn off the heat and add the cous cous, salt and pepper.
Cut the hard-boiled eggs in half, remove the yolks and add them to the vegetables by mashing them.
Then stuff the eggs with the prepared dressing.
Your eggs stuffed with couscous are ready to be served.