Arancini with couscous

arancini made with couscous

Wikipedia: Arancini are fried  rice balls coated with breadcrumbs, said to have originated in Sicily in the 10th century. Arancini are usually filled with ragù (meat sauce), tomato sauce,mozzarella, and/or peas. The name derives from the food’s shape and color, which is reminiscent of an orange (the Italian word for orange is arancia, and in Sicilian, arancici means “little oranges”).

Very true, nothing to say to the original recipe, it is fantastic, but the idea of using  couscous instead of rice,  add saffron and a bit of sausage ….  I could not resist. I want to warn you these Arancini are very dangerous … once you start eating them you never want to stop!

Serves 6
250 grams couscous
3 sausages
1 / 2 onion
1 ½ cup broth
50 grams cooked peas ,100 grams parmesan
E.V.O oils ,6 grams saffron ,3 eggs
salt
breadcrumbs,oil for frying

How it work:
Cook the couscous  with broth and e.v.o. oil. In a pan fry finely chopped onion add crumbled sausages and already cooked peas. In a bowl combine the cooked sausage  the couscous and  the saffron. Compose the Arancini, making small balls. Place the balls one at a time in egg first and in breadcrumbs after and then frying.