If you are looking for an original, tasty and beautiful-looking idea to impress your guests, these Couscous Baskets with Boiled Eggs are the perfect recipe. A scenic appetizer that combines taste, creativity and simplicity, perfect for special occasions such as Easter, a spring brunch or a lunch with friends.
The uniqueness of this recipe lies in its presentation: small crispy baskets, made with whole wheat couscous and grated cheese, that become edible containers for a colorful and cheerful filling. Inside, in fact, are hard-boiled eggs turned into tender baby chicks, baby carrots, fresh valerian and flower-shaped rolled salami. All laid on a creamy bed of mayonnaise, lending flavor and harmony.
What makes this preparation even more interesting is its versatility. No special tools or chef’s techniques are needed: all you need is a nonstick pan, a small bowl to shape the baskets, and a pinch of patience. The ingredients are readily available and, in many cases, already in the pantry.
The whole-wheat couscous is rehydrated with hot water and seasoned with salt and extra virgin olive oil, and then enriched with plenty of grated cheese – Parmesan or Grana Padano, according to taste. Disks of this mixture are cooked in a frying pan until golden brown, which, once hot, are laid on upside-down small bowls to achieve the basket shape. Once cold, they will be crispy and perfect for stuffing.
The decoration is perhaps the most fun part of the whole recipe. The hard-boiled eggs become the absolute stars: you can serve them in wedges, or turn them into real chicks by carving small details with the carrot to create ridges and beaks, and adding black peppercorns for the beady eyes. A simple but impressive idea!
Rounding out the basket we find valerian (or lettuce, if you prefer a more neutral flavor), a few slices of Napoli or Milanese salami rolled into the shape of a rose, and of course a generous spoonful of mayonnaise at the base, which binds all the flavors together and gives an irresistible creaminess.
Prepare the baskets in advance and store them at room temperature, but assemble them only just before serving. This way they will retain all their crispness and will not risk softening with the moisture from the mayonnaise or vegetables.
They are perfect as an appetizer, finger food for a buffet, or even as a light main course when accompanied by a richer salad.
Couscous Baskets with Hard-Boiled Eggs are proof that with just a few ingredients and a pinch of imagination, you can create a dish that wins first the eyes and then the palate. A great alternative to the usual appetizers, combining the tradition of the hard-boiled egg with a modern and fun presentation.
Try them yourself and be surprised by the result! And if you like, share your creation: each basket will be different from the other, just like in a real spring nest.
6 eggs
60 g of whole wheat couscous
60 g of hot water
90 g of grated cheese (grana or parmesan)
1 carrot
6 slices of Napoli or Milanese salami
200 g of mayonnaise
Valerian or lettuce as much as needed
Enough black peppercorns
enough fine salt
Pour whole wheat couscous into a bowl, add a pinch of salt, hot water, and a drizzle of oil stir, cover, and let rehydrate for 10 minutes.
Place the eggs in a saucepan, cover with cold water.
Put the saucepan on the stove and bring to a boil, from the boil calculate 8 minutes of cooking time
After this time has elapsed, drain the eggs and cool them under running water
When the eggs are cold, gently remove the shell.
After the resting time has elapsed, shell the couscous with a fork. Add the grated cheese to the couscous and mix well.
Have a nonstick frying pan red-hot, pour spoonfuls of cheese and couscous into the pan. Mash forming a thin disk about 4 inches in diameter, when golden brown gently turn it over and cook the other side for a few seconds, then gently take it out and place it on a small bowl upside down, gently mash to make it stick and let it cool. When cool remove the disk that will have formed a basket. Repeat until all the mixture is used up.
Form chicks as desired with the hard-boiled eggs, cut the crest and beak by carrot slices and form the eyes with peppercorns; alternatively, cut the hard-boiled eggs into 4 wedges.
Fill the bottom of the small bowls of couscous with mayonnaise place the hard-boiled eggs, carrot chunks, valerian and salami slices rolled to form flowers. Fill the couscous bowls just before serving to prevent them from losing their crispness.
