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
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Ingredients
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1 cup
grape tomatoes
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2 cups
couscous, cooked and chilled
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1
clove garlic, minced
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1/3 cup
diced sopressata
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1/2 cup
grated parmesan cheese
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1/4 cup
kalamata olives, sliced
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1.5 tablespoons
red wine vinegar
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2 tablespoons
pine nuts, toasted
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pinch crushed red pepper flakes
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salt and pepper, to taste
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1
egg
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1
egg yolk
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1/2 cup
fresh basil, chopped
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2.5 tablespoons
all-purpose flour
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olive oil, for frying
Directions
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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.
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Toast pinenuts over medium heat in a small pan, then cool.
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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.
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Beat egg and egg yolk with a fork, the fold into couscous mixture. Gently add basil and sprinkle in flour, stirring until well combined.
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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.
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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.
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.
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