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  • Servings
    4

Moroccan Couscous Cakes with Feta, Honey Harissa Yogurt, & Rainbow Carrot Salad

Main Ingredients: Rice / Grains

Yield: 4 servings

Photo And Recipe Courtesy Of Crystal Schlueter, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest

Ingredients

MOROCCAN COUSCOUS CAKES

  • 1 Cup low sodium vegetable broth
  • 1/2 Cup fresh squeezed orange juice
  • 1 Teaspoon orange zest
  • 1 Teaspoon ras el hanout
  • 1 Pinch each of salt and pepper, divided
  • 1 Cup dry couscous
  • 1 Tablespoon extra virgin olive oil plus extra for frying
  • 15 Ounce can chickpeas, drained
  • 1/4 Cup golden raisins
  • 3 Tablespoon pimento stuffed green olives, chopped
  • 3 Tablespoon green onions, thinly sliced
  • 2 Tablespoon fresh parsley, minced
  • 2 large eggs
  • 1/2 Cup feta cheese, crumbled
  • 1 Cup panko breadcrumbs, divided


HONEY HARISSA YOGURT

  • snipped chives and extra crumbled feta for garnishing
  • 2 Teaspoon orange marmalade
  • 1/2 lemon, juiced
  • 1/2 Teaspoon fresh ginger, grated
  • 2 Teaspoon fresh mint, chiffonade
  • 1 Pinch each of salt and pepper
  • 4 medium assorted rainbow carrots, shaved into long ribbons with a vegetable peeler
  • 1 Cup loosely packed arugula
  • 1/4 Cup roasted & salted pistachios, chopped

Directions

  1. In a medium saucepan bring the vegetable broth, orange juice, zest, ras el hanout and a pinch of salt & black pepper to boil. Whisk in the couscous and 1 tablespoon of oil. Remove from heat & cover. Let couscous stand for 5-7 minutes or until liquid is absorbed. Let cool slightly.
  2. Stir in the chickpeas, raisins, olives, green onions and parsley. Mix in the eggs, feta and 1/2 cup panko until combined. Chill in the refrigerator for 15 minutes. Pour the remaining panko into a shallow dish.
  3. Form the couscous mixture into 8 patties. Gently press each side of the patties into the remaining panko. Heat another tablespoon of oil in a large skillet over medium heat. Fry patties on each side until golden brown, adding additional oil as needed. Drain on a paper towel lined plate.
  4. In a medium bowl whisk together 1 teaspoon of oil with the marmalade, juice of 1/2 of a lemon, ginger, mint and a pinch of salt and black pepper. Add the carrots, arugula, & pistachios. Toss all to coat.
  5. In a small bowl stir together the yogurt, honey, harissa, garlic, juice of 1/2 of a lemon and a pinch of salt and black pepper. Place the carrot mixture over each of 4 plates. Top each with 2 couscous cakes. Spoon the yogurt over patties, then garnish with snipped chives and extra feta.

STELLA PRODUCTS USED IN THIS RECIPE

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