Dumplings 1 syn for 8 (So unless your going to eat 4 for half a syn?)
1 cup of couscous
1.5 cups boiling water
2 eggs, seperated
1 heaped tsp baking powder (1 syn)
1 tsp salt
4 tbsp fresh chopped parsley (see notes at the bottom)
Soak the couscous in the boiling water and leave to cool. Once cold add the egg yolks, salt, baking powder and parsley. Whisk the egg whites until they leave soft peaks, fold into the couscous mix. Leave refridgerated for 1.5 hours.
Scoop the mixture out with a metal spoon and gently mould into 8 balls, add them to the top of a bubbling stew, leaving enough room for them to rise and spread. Return to the oven (see notes below) and cook uncovered for 35-40 minutes.
notes - I have used over time, dried herbs and garlic, such as rosemary, italian mixed herbs 1 tbsp of my chosen herb/s
I add the dumplings to the top of my stews in a slow cooker with the lid on, and cook them for an hour, turning them over half way through.