Crispy pearl couscous, green olive and scamorza bites with yogurt, cucumber and dill dip

Instructions

1. 1

   1. Bring 300 ml (1 1/4 cup) water and 2 g salt to a boil. Add the dry pearl couscous and cook over medium heat for 8 to 10 minutes, until tender. Drain if needed and spread it on a tray to cool for 10 minutes.

2. 2

   2. Meanwhile, heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Sauté the finely chopped yellow onion for 4 minutes. Add the minced garlic and cook for 30 seconds more. Remove from the heat and let it cool slightly.

3. 3

   3. In a large bowl, combine the cooked couscous, the sautéed onion and garlic, the chopped green olives, grated scamorza cheese, the beaten egg, breadcrumbs, black pepper, dried oregano, and 2 g salt. Mix well until you have a moist mixture that can be shaped.

4. 4

   4. With lightly oiled hands, shape 12 compact bites, either round or oval. Place them on a tray or plate.

5. 5

   5. Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper and brush it with a little of the remaining olive oil. Arrange the bites on the sheet and brush the tops with the rest of the olive oil.

6. 6

   6. Bake the bites for 14 to 16 minutes at 220 °C / 425 °F, turning them halfway through, until golden and crispy on the outside.

7. 7

   7. For the dip, stir together the plain Greek yogurt, grated and squeezed cucumber, chopped fresh dill, lemon juice, lemon zest, and 1 g salt in a bowl. Mix until creamy and evenly combined.

8. 8

   8. Let the bites rest for 2 minutes after baking and serve them warm with the chilled yogurt, cucumber, and dill dip.