Thyme After Time: Voodoo Couscous Balls

They showed up without warning, traveling in groups, making appearances at parties across the land.
None had seen their likeness before. No one knew quite what to make of them.
They looked scary.
They had a bite to them.
They weren't afraid of flavor.
They were hot.
Brave souls who took the first bite found them to be softies on the inside...all ooey and gooey.
They oozed spicy goodness.
One bite left one spellbound.
Was it voodoo?
Was it love?
Or was it just one great appetizer?
They were the life of the party while they lasted.
But as quickly as they appeared, they were gone.
As quickly as Fat Tuesday arrived, it too was over with the blink of an eye..
The voodoo heads will return to share their magical spice once again....

....will you be the next to be charmed?

The making of the voodoo heads.....

The Cajun Couscous

1 cup couscous

1 cup low sodium chicken broth

1/2 tsp oregano

1 tsp blackening spice

salt and pepper to taste

The Balls

2 Cups Cajun Couscous (above)

3 Tbsp. Flat Leaf Parsley, minced

2 Tbsp Parmesan, grated

Tabasco Sauce to taste optional

Pinch Red Pepper Flakes optional

2 eggs

About 1/2 lb of Your favorite Cheese (white cheddar, pepperjack...)

cubed into about eighteen 1/2" cubes

1 cup Fresh Bread Crumbs

Oil for frying

The Garnishes

Celery

Ranch

Hot Sauce

It's also helpful to have a 3/4 oz scooper. It's about 1 1/2" in. wide.

It makes forming the balls worlds easier!

Bring 1 cup of chicken broth with all of the seasonings to a boil.

Add couscous.

Place lid on your pot.

Remove from heat.

Let sit 5 minutes.

Let cool slightly.

Add the parsley, Parmesan, red pepper flake and Tabasco.

Combine.

Taste the couscous and adjust the seasoning to your taste.

Add eggs and combine.

Ready your cheese.

Fill the bottom of your scooper with the couscous.

Stick your thumb in the middle.

Place the small piece of cheese inside your thumb print.

Using a spoon, finish covering the cheese with more couscous, packing the mixture down..

Scoop onto a tray and finish.

You should end up with about 18 balls.

Alternately, using your hands, form little balls of couscous around your cheese cubes, rinsing hands often. It's easier if you have a little water and/or olive oil coating your hands to form the balls.

If you are decorating your balls with faces, pre-cut tiny strips of green onion or a red pepper and 'glue' onto the balls with some olive oil.

I had some leftover green beans and I used those, cut into very tiny thin strips.