First, slice the emmentali cheese into thick slices and put it into the freezer for a short time to firm up. Then cover the slices in flour, then egg, finally breadcrumbs, and fry them in generous amout of hot oil

Cook the veggie soup cube according to packaging, when ready pour it on the couscous, mix it well, cover and let it rest for 10 min.

Mix the triangle cream cheese into the couscous. Serve with the fried cheese and 1000 island salad dressing