Toast the couscous in a non-stick frying pan, sprinkle with a glass of hot water in which the saffron was previously dissolved. Then close it with a lid so that it will swell and then unpack it with the help of a fork.
Cool it quickly in Freddy with the blast chilling function.
Meanwhile, prepare the artichokes: remove the lemon peel, cut into julienne, soak 10 minutes in a bowl of cold water, drain and dry. Clean the artichokes by cutting the tips and removing the hardest leaves, cut them in half and remove the hay with a corer.
Heat a little olive oil in a pan, sauté the pine nuts and half of the lemon zest, add the artichokes and pour the honey over a wire. Continue cooking, stirring until the artichokes are golden. Season with salt and pepper and garnish with the remaining rind.
Cut the mozzarella into slices, then with a mould get 8 disks; pass them in flour, beaten eggs with salt and pepper, then in couscous; repeat the same operations for 2 times.
Fry the mozzarella discs in plenty of hot seed oil and drain well golden.
You can prepare a large amount of fried mozzarella and freeze them in Freddy with the function of shock freezing. In this way you can store them in the freezer, for up to 8 months, inside a container or a food bag and have them always ready for your last minute lunches or dinners.
REGENERATION OF MOZZARELLA
If necessary, all you have to do is preheated oven to 200°C and regenerate the frozen mozzarella for 8-10 minutes.
ARTICHOKES SHOCK FREEZING
You can also prepare a large quantity of artichokes and cool it quickly so that you can keep them in the fridge for a week as fresh as they were. You can also freeze them with the shock freezing function and then store them in the freezer for up to 8 months.
If necessary, all you have to do is pull out the desired quantity of artichokes and regenerate it in the pan with half a glass of water for a few minutes.