1. cook couscous with clear soup according to the basic recipe and cool.
Clean zucchini, grate finely, season lightly with salt and set aside. Peel carrots and potatoes, finely grate into a large baking bowl. Clean spring onions, finely dice and add. Squeeze zucchini well, add to vegetable form with couscous, eggs and soy sauce, mix everything together well. Season with nutmeg, pepper and salt and swell for 10- 15 min.
Roast sesame seeds in a frying pan without fat until golden, set aside. Roast black cumin seeds for 4-5 min, mix with sesame seeds. Stir yogurt with chili sauce.
Form 22 balls from the couscous mixture with your hands (about 1 tbsp. per ball). Heat clarified butter in a frying pan, pour in balls, flatten into puffs a tiny bit and fry over medium heat until golden on each side. Serve with yogurt dip and sesame seed-black cumin mixture.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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