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


  • Substitute capers with pickled jalapenos.


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


  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.
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