If you start from uncooked cous cous rehydrate it in hot water according to package instructions. Typically you have to add to the couscous a quantity of hot water about twice its volume, cover it and let it stand for 10 minutes. Meanwhile you can steam or microwave the broccoli florets for 10 minutes as well.

If you use cooked cous cous you can start the recipe cooking the broccoli florets as mentioned above.

While broccoli are cooking mince garlic and fry it gently in a pan with a drizzle of extra virgin olive oil.

Add to the garlic the cooked broccoli florets, cooked couscous, salt and pepper to taste and continue frying over medium-high heat, crushing the broccoli florets with a spoon, for about 5 minutes or until the mixture gets dry.

Once the cous cous and broccoli mixture has dried, turn off the heat and mash the mixture a little more so that the broccoli florets make a puree.

Season the couscous and broccoli mixture with fresh grated ginger to your taste and let it cool down.

Preheat the oven to 200°C, put the breadcrumbs in a shallow dish and grease lightly a baking pan with olive oil.

When the mixture of couscous and broccoli has cooled down you can form the balls using one tablespoon of cous cous and broccoli mixture each ball. Roll the balls in the breadcrumbs and line them in the baking pan you've prepared just before.

Bake the cous cous balls for 15 minutes, turning halfway through cooking for even browning.