by mariaraynal
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my 19 recipes »
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A&M's Testing Notes:
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Expand1 cup grape tomatoes Ask a question about this ingredient
2 cups couscous, cooked and chilled Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
1/3 cup diced sopressata Ask a question about this ingredient
1/2 cup grated parmesan cheese Ask a question about this ingredient
1/4 cup kalamata olives, sliced Ask a question about this ingredient
1.5 tablespoons red wine vinegar Ask a question about this ingredient
2 tablespoons pine nuts, toasted Ask a question about this ingredient
pinch crushed red pepper flakes Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
1/2 cup fresh basil, chopped Ask a question about this ingredient
2.5 tablespoons all-purpose flour Ask a question about this ingredient
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.
Ask a question about this stepToast pinenuts over medium heat in a small pan, then cool.
Ask a question about this stepPut couscous into a large bowl. Mix in garlic, sopressata, parmesan, olives, roasted tomatoes, red wine vinegar, pine nuts, crushed red pepper, salt and pepper.
Ask a question about this stepBeat egg and egg yolk with a fork, the fold into couscous mixture. Gently add basil and sprinkle in flour, stirring until well combined.
Ask a question about this stepChill 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.
Ask a question about this stepFry 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.
Ask a question about this stepThis is such a great idea - perfect with a salad for a light summer dinner - is it summer yet???
Beautiful recipe! Looking forward to trying this!
Selmelier works at Meadow, a shop that specializes in salt.
What interesting little cakes. Nifty idea--thanks!