Saturday Beefcake Lunch: Couscous Arancini

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 Italian, arancini means “little oranges”).



This variation using couscous instead of rice is so delicious it comes with a warning. You may not be able to stop until they are all gone

Serves 6


Couscous
, 250 grams (1/2 lb)
Sweet Italian Sausage, three, removed from casing
Onion, one half, chopped

Broth
, chicken, veal or vegetable, one and a half cups
Peas, fresh, cooked, 2-3 ounces
Grated Italian Cheese, Pecorino, Asiago or Parmigiano (or all three!) 100 grams
Extra Virgin Olive Oil (or mixed with Canola)
Saffron, six grams
Eggs, three

Bread crumbs
Sea Salt, Black Pepper




1. 
Cook the couscous  with broth and a bit of oil.
2. In a pan on low heat fry the onion adding the sausage and the peas once the onion has achieved some color. Cook thoroughly.
3. In a bowl combine the cooked sausage mixture with the couscous and  the saffron.
4. Form this into small balls.
5. Place the balls one at a time in egg first and then dredge in breadcrumbs after
6. Then fry. [hey, you could bake them]
7. Eat.