Cheesy Easy Couscous Balls

Easiest side dish EVER!!!

What’s better than a little fried yummy bite that takes no time to make? Well… probably lots of things…But! these cheesy Couscous balls are REALLY yummy and very family friendly.

Making use of instant Couscous, that only takes 5 minutes to cook, and 15 minutes to cool before assembling them into ball shaped fritters- these are so easy even the kids can make them. Just help them with the frying!

Cheesy Easy Couscous Balls

  • 1 box of quick cooking Couscous (I prefer olive oil and garlic flavored Couscous)
  • 3/4 cup shredded Italian blend cheese
  • 2 eggs, whisked
  • 1.5 c panko bread crumbs
  • Salt and pepper
  • 1-1.5 c vegetable oil

Cook the Couscous according to the package directions. Cool. For at least 15 min or until you can handle it easily without burning your hands.

Add in the cheese. Stir to combine. The cheese will melt slightly and act as a binder for the Couscous.

Just like meatballs, roll the mixture into little balls and set aside.

In one dish whisk your eggs. In a separate dish add your panko bread crumbs and a pinch or two of salt and pepper.

Add oil to a frying pan or cast iron skillet and heat on high while you assemble the cheesy Couscous Balls.

Roll them one at a time in the egg and then in the bread crumbs, being careful to coat them completely.

Shallow fry them in the vegetable oil. They cook quickly- about 1-2 minutes per side. Then place them on a paper towel. This will help take away any extra oil. Season them with a pinch of salt while hot.

Yum! It didn’t take long for these to go!

Light but cheesy and crispy! A perfect side dish with a soup or salad!

Gwenivere’s Favorite Couscous 

Our oldest baby- Gwenivere Elizabeth, Gwen, G$- will be 11 in 6 weeks. I can’t believe how quickly time passes when I can still remember her as my little baby so clearly. 

Please notice her younger sister, Victoria, throwing a tantrum in the background. How dare I make her wear shoes on Easter Sunday?! 

They are complete opposites. Only 16 months apart but completely opposite. 

Tori is our comedian, a sweet old soul and cute as a button. A music lover like me…And she has daddy wrapped around her little finger. We love our Tori Tor. 

Gwen. My almost 11 year old, also an old soul takes things a little more seriously. She’s like a little mom. Always recognizing when help is needed. She’s been mature since the day she was born. 

I can recall the nurses at the hospital commenting on how alert she was. She always looked like she knew something you didn’t. 

She’s responsible. Eager to help me around the Homestead and man… has she grown up this past year. 

What is it that happens between age 10 and 11? She’s still my baby, but I can feel her slipping further and further into her own self. Not that, that’s a bad thing. 

It’s inevitable. Friends become MOST important, constant sports and dance classes. Band, school, studying (real studying too! Her homework is most often over my head) and some days, I feel like I’m just along for the ride. 

I try and remind my self to take mental pictures each day. I don’t want to ever forget this ride. I never want it to end. 

Birthdays have always been hard for me. Another year has gone by. 

Time. 

Time keeps me ever optimistic for the future but also reminds me that nothing lasts forever. And as a parent, that is the most important lesson my kids have taught me. Take nothing and no one for granted. The calendar is there to remind us of that. And my kids…their ever growing and changing minds and bodies are constant reminders of that. 

Luckily though. Their spirit remains the same and that is what makes my heart overflow each day. 

To my almost 11 year old. I love you. More than you’ll ever know. 


So as I’m crying in my kitchen over coffee, I’ll get to the point of this post and that is Gwenivere’s favorite meal! 

Mediterranean Couscous. Every year when the weather turns warmer, her birthday gets closer and this is the meal she asks for. The whole family loves it and I’ve been making it for years. 

In kindergarten, at a parent teacher conference, I had noticed a brightly colored board in Gwen’s class room. It listed all of the students names and their favorite foods. As I went down the list I saw only, pizza, chicken nuggets, mac and cheese… and then I got to Gwen.

Gwen- favorite food: Couscous and salmon. 

Yep! That’s my girl!!!

It’s also one of those perfect dishes to bring to a gathering, cook out, baby/bridal shower…I’ve brought this to all of the above and people are always asking for the recipe after they try it. 

So without any more gushing and reminiscing– I give you,

Gwenivere’s Favorite Couscous|

Serves a crowd, or is great for leftovers the next day!

45 min cook time

2 hours chill time 

  • 1 box, quick cooking Couscous
  • 1 1/4 c chicken broth
  • 1 pound of boneless skinless chicken breast or thighs 
  • 1 medium size cucumber, seeded and chopped 
  • 2 Roma tomatoes
  • 1/4 c chopped black olives
  • 1/2 c feta cheese, crumbled 
  • 1/2-1 c of store bought or homemade pesto 
  • Salt and pepper to taste 


Start by baking your chicken, seasoned with salt, pepper and a little paprika or whatever you’d like, at 375 for 35 minutes or until completely cooked thru. Then let it cool. Rotisserie chicken is absolutely fine here too and is a real time saver!

Meanwhile, cook your couscous according to the package directions in the chicken broth. Chicken broth gives it so much more flavor than just the water the box calls for. 

Fluff it with a fork and let it cool slightly before tossing it with a tablespoon or two of the prepared pesto. The oil in the pesto will keep the Couscous from clumping. Put the Couscous in a large bowl.

Next chop your veggies and add them to the Couscous. No need to stir yet.

Next, chop up your chicken! In a smaller bowl toss it with the remaining pesto. Don’t be shy here! Add as much as you’d like! It will only make the dish better!


Now it’s time to add the chicken to the Couscous and veggies, and then the feta!

Mix it all up and chill for at least two hours before serving! And then… enjoy 

Lemon Chicken Soup with Pearled Israeli Couscous 

  
This recipe is a must try!! It’s flavor is so bright and comforting, it just screams ‘spring is coming’! It really hit the spot on the homestead after a long day of hard work! 

It’s just about time to start the maple sugaring process! It’s below freezing at night and warm enough to open the windows during the day, which means the sap is running!!!  

 Before we can tap our gorgeous maples we must clean and sanitize all the buckets and spiles, lids and ladles. This can be time consuming but necessary before tapping any trees. 

I worked diligently to get this done. It’s so important to tap your trees at just the right time. Not too early as you run the risk of hurting your trees and not too late as you’ll miss out on that gorgeous light amber syrup you’ll get from properly timed sap. 

When I was all finished with this project, I couldn’t help but feel that spring is finally getting closer. I opened up more of my fist floor windows and got to cleaning. 

You know… That deep clean that leaves you feeling 10 lbs lighter after getting rid of winters dirt and dust.

A light and bright meal was just the thing we needed after that beautiful glimpse into a new season quietly knocking at our door. 

When I think of spring, I think of lemon. I just love the favor of lemon and the shinny punch it can add to a dish.

  
I often find its easiest to throw a chicken breast or two into the crock pot during the day. I let it cook on high for four hours with just a pinch of salt, pepper, paprika and seasoned salt.  

 
Add in 1/4 cup of water or chicken broth for added moisture and let it cook away.

When your ready to make this soup or any meal with chicken really, it’ll be there waiting, moist, perfectly cooked and ready to shred. 

Lemon Chicken Soup with Pearled Israeli Couscous|

30 minutes, serves 6-8

  • 2-3 c cooked and shredded chicken (slow cooked or rotisserie)
  • 1 box of pearled Israeli Couscous, cooked 
  • 2 tbsp olive oil
  • 1 sweet onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 lemon, zested and juiced
  • 4 c chicken broth
  • 1/4 c parmesan cheese
  • Salt and pepper to taste
  • 2 tsbp chopped parsley

Cook the couscous per package instructions and set aside. 

Over medium high heat, sauté your onion in the olive oil for 3-4 minutes or until slightly translucent. Add in the garlic and lemon zest and whisk it around for another minute.

Next, add the chicken broth and give it a good stir.

Add your chicken and lemon juice to the pot.

Fluff up your couscous to prevent them from sticking to one another and then add it all in. 

Stir in your parmesan cheese, and give it a taste to see if you’d like any salt and pepper. 

Serve it with a garnish of parsley and maybe a bit more lemon.

If your anything like me, you’ll want another fresh squeeze! 

It’s so so good!!!