Couscous Tätschli with green dressing and radish salad

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Ingredients for 4 Portions

300 g couscous
30 cl vegetable stock
2 eggs
200 g grated Emmentaler AOP
salt, pepper
2 bunches parsley
3 tbs pistachios
1 garlic clove
1 tbs lemon juice
4 tbs rapeseed oil
salt, pepper
2 tbs white wine vinegar
3 tbs rapeseed oil
salt, pepper
2 bunches of radishes with their leaves

Star of the dish
Emmentaler AOP Mild/Classic


Place the couscous into a bowl. Bring the stock to a boil and pour over the couscous. Cover and leave for 10 minutes. Use a fork to loosen the couscous and leave to cool.

While the couscous is soaking, coarsely chop the parsley, puree together with the other dressing ingredients, and add salt and pepper to taste.

For the salad, mix the vinegar, oil, salt and pepper together. Cut the radish leaves into strips. Quarter the radishes. Mix both with the dressing.

Whisk the eggs, add to the couscous along with the cheese, and mix thoroughly. Season with salt and pepper if required. Shape the mix into 12 individual Tätschli.

Melt some butter in a non-stick pan. Fry each Tätschli on either side for 3 minutes until golden-brown. Place in the oven to keep warm until all the Tätschli have been fried.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
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