1. Cook CousCous according to packet directions. Set aside to cool for 5 minutes.
  2. Add hummus dip and currants to CousCous; stir well to combine.
  3. Place mixture in the fridge for 10 minutes to become more firm.
  4. Roll CousCous mixture into 15 golf ball-sized balls.
  5. Dip balls in the lightly beaten egg, and then in breadcrumbs to coat.
  6. Pre-heat enough oil in a large frypan to shallow fry CousCous balls (oil should be approximately 1 cm deep).
  7. Shallow fry CousCous balls until golden brown.
  8. Place cooked balls on paper towel to drain.