Arancini-Style Crispy Couscous Rounds

Directions

1. Cook Roland Israeli Couscous according to package instructions. Drain and let cool slightly
2. Puree Roland Aji Amarillo Sofrito in a blender or food processor until smooth
3. In a large bowl, combine the cooked couscous, pureed sofrito, Roland Caramelized Onions, peas, Italian seasoning, and 2 tbsp cornstarch. Mix thoroughly to create a cohesive mixture with a vibrant yellow hue
4. Take a small handful of the couscous mixture and flatten it slightly in your palm. Place a cube of halloumi in the center and wrap the mixture around it, forming a ball. Repeat with the remaining couscous mixture and halloumi to make 4-6 rounds
5. Chill the rounds in the refrigerator for 15 minutes to firm up
6. Set up a breading station with three plates: One with all-purpose flour, one with beaten eggs, and one with Roland Panko. Roll each round lightly in flour, dip in the beaten eggs, and coat evenly in the panko-cornstarch mixture
7. Heat oil in a deep pan or fryer to 350°F. Fry the couscous rounds in batches until golden brown and crispy, about 4-6 minutes. Drain on paper towels
8. In a blender or food processor, combine Roland Fire Roasted Red Peppers, Roland Harissa Paste, maple syrup, and lemon juice. Blend until smooth. Adjust seasoning to taste
9. Serve the crispy couscous rounds on a platter either decoratively over a smear of the red bell pepper dip or with the dip on the side in a small bowl. Garnish with finely grated Parmesan cheese and a sprinkle of basil chiffonade