Mini galettes with spicy couscous


Recipe preparation
  • Put the frozen vegetables in a pan with olive oil, cover and cook for a few minutes
  • Add salt and ¼ teaspoon of hot chilli sauce
  • Pour ½ bag of Tipiak Couscous with Spices in a salad bowl, add 20 cl of boiling water and 8 g of tomato flesh
  • Mix, cover and wait for at least 5 minutes
  • When the vegetables are ready, thinly dice them and add them to the couscous. Mix
  • Add the raisins and pine kernels to the mix
  • In another salad bowl, mix the rest of the tomato flesh with the Tapioca, add salt, ¼ teaspoon of hot chilli sauce and 2 teaspoons of Ras el Hanout Moroccan spices.
  • Mix it and incorporate to the other mix
  • The final mix has to be quite thick and also malleable to form the galettes
  • In a frying pan, heat some olive oil, reheat and brown the galettes for a few minutes


  • During the cooking, you can spread some flaked almonds on the galettes or add sesame seeds before you fry them


  • 60 g of Tipiak Couscous with Spices
  • 200 g of frozen vegetables for couscous
  • 200 g of canned peeled tomato
  • 1 tablespoon of raisins
  • 1 tablespoon of pine kernels
  • 4 tablespoons of Tipiak Tapioca
  • Hot chilli sauce
  • Ras el Hanout Moroccan spices
  • Olive oil
  • Salt

Used in the recipe

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