Fresh Tomato Salsa on Couscous Cakes

This tasty appetizer is a perfect starter for any dinner party.

Prep Time :20 Minutes
Cook Time : 20 Minutes
Total Time : 40 Minutes
Yield : 12

Tips

  • Substitute capers with pickled jalapenos.

Ingredients

Couscous Cakes:

  • 1 pkg (6 oz) Casbah® Organic Roasted Garlic & Olive Oil Couscous
  • 2 eggs, beaten
  • 2 tbsp all-purpose flour
  • 1/4 cup canola oil

 

Fresh Tomato Salsa:

  • 2 cups diced fresh tomatoes
  • 1/4 cup diced white onion
  • 2 tbsp finely chopped fresh basil
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp capers
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tsp red wine vinegar
  • 1/4 tsp each salt and pepper

Directions

  1. Preheat oven to 350°F.
  2. Couscous Cakes: Prepare couscous according to package directions. Let cool. Mix together couscous, eggs and flour.
  3. Using 1/4 cup measuring cup, scoop into 12 cakes. Heat oil in large non-stick skillet set over medium heat. Cook cakes in batches for 5 minutes, turning once, or until golden brown. Place on parchment paper-lined baking sheet. Bake for 5 minutes or until heated through.
  4. Fresh Tomato Salsa: Meanwhile, toss together tomatoes, onions, olive oil, basil, parsley, capers, oil, garlic, red wine vinegar, salt and pepper. Serve salsa over Couscous Cakes.

Latest reviews

There are no reviews yet. Be the first one to write one.

What did you think?