Antipasto Couscous Cakes

January  8, 2010
1 Ratings
  • Serves 8-10
Author Notes

Take the best components of an antipasto platter, mix in a little couscous and the result? Tender, savory morsels with tasty surprises in every bite. Serve these crispy cakes as appetizers, on top of salads or as a main dish. I prefer whole wheat couscous in this recipe. - mariaraynal —mariaraynal

Test Kitchen Notes

This recipe really demonstrates what I love about this site, the sharing of unique and tasty recipes. Mariaraynal has a winner here. These baby cakes are delicious and a totally new way of thinking about couscous! I love the roasted grape tomatoes paired with the sopressata and olives. (I forgot to buy kalamata olives, but sliced Spanish green olives worked very well). We had these on top of salad for lunch, and plan to enjoy them again in the near future. Thumbs up! - LiztheChef —The Editors

What You'll Need
  • 1 cup grape tomatoes
  • 2 cups couscous, cooked and chilled
  • 1 clove garlic, minced
  • 1/3 cup diced sopressata
  • 1/2 cup grated parmesan cheese
  • 1/4 cup kalamata olives, sliced
  • 1.5 tablespoons red wine vinegar
  • 2 tablespoons pine nuts, toasted
  • pinch crushed red pepper flakes
  • salt and pepper, to taste
  • 1 egg
  • 1 egg yolk
  • 1/2 cup fresh basil, chopped
  • 2.5 tablespoons all-purpose flour
  • olive oil, for frying
  1. Preheat oven to 400 degrees. Place tomatoes into a large plastic freezer bag, drizzle in olive oil, salt and pepper to taste, then arrange tomatoes on a parchment or Silpat-lined cookie sheet, and roast for 20-30 minutes. Cool and slice in half.
  2. Toast pinenuts over medium heat in a small pan, then cool.
  3. Put couscous into a large bowl. Mix in garlic, sopressata, parmesan, olives, roasted tomatoes, red wine vinegar, pine nuts, crushed red pepper, salt and pepper.
  4. Beat egg and egg yolk with a fork, the fold into couscous mixture. Gently add basil and sprinkle in flour, stirring until well combined.
  5. Chill couscous for at least 30 minutes. Heat a large skillet over medium flame and add enough olive oil to coat the bottom. Scoop couscous with a 1/4 cup measure, press firmly into cup, then tap gently into your hand and mold into cakes with your hands. Place carefully into oil. Repeat.
  6. Fry couscous cakes until golden and crisp on both sides, drain on paper towels, let cool a few moments and serve. These are tasty at room temperature, as well.

See what other Food52ers are saying.

  • Denise
  • aargersi
  • menumaniac
I'm a self-trained home cook and freelance food writer who enjoys cooking and eating seasonally and locally whenever possible. When I travel, visiting the farmers' markets, local groceries and specialty food shops is as important as the shopping, museums and restaurants. I love to immerse myself in cookbooks, then go into the kitchen and experiment; and writing about food and the chefs who cook it is my latest pursuit. By day, I'm an executive speechwriter and event planner.

3 Reviews

Denise May 11, 2010
What interesting little cakes. Nifty idea--thanks!
aargersi January 15, 2010
This is such a great idea - perfect with a salad for a light summer dinner - is it summer yet???
menumaniac January 9, 2010
Beautiful recipe! Looking forward to trying this!