Couscous meatballs
Polpettine di couscous
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couscous with corn and rice (or spelt or wheat, etc.)
dried peas or split
leek (or onions or scallions)
peas
vegetable broth
white wine (optional)
tofu
herbs
tamari
gomasio
extra virgin olive oil
Stir fry leek, blend it with very little white wine, add the peas and cover completely with boiling water; add herbs of your choice and cook covered for an hour and a half over low heat, stirring often.
Jump briefly sautéed chopped tofu with some oil and tamari.
Pour the boiling stock over the couscous, causing it to inflate, stirring occasionally.
Mix the couscous ready with peas, add tofu smoothie, the gomashio and mix well with a spoon.
Once cooled divide the mixture into small balls and place them on a baking sheet covered with parchment paper.
Bake at 200° C for 20 minutes and serve at room temperature.
Exquisite as tasty appetizer until the baby food is ready or as an actual dish. (Thanks to Jeannette and Yari)
Children adore them with her little hands and insert them into your mouth whole or spiacciccarle and eat the crumbs!
