COUSCOUS CAKES SALAD
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For the dressing:
2 tablespoons fresh lemon juice
1 tablespoon sour cream
1 teaspoon finely chopped fresh mint
5 tablespoons extra-virgin olive oil
kosher salt and freshly ground black pepper
For the couscous cakes:
¾ cup couscous
kosher salt
1 large clove garlic, peeled
¼ cup basil leaves
½ cup canned chickpeas, rinsed and drained
2 large eggs, lightly beaten
finely grated zest of 1 medium lemon (about 1½ teaspoon)
3 tablespoons olive oil
For the salad:
90 g mixed salad leaves (Woolworths)
15 cherry tomatoes, halved
kosher salt and freshly ground black pepper
1 oz. crumbled feta (about ¼ cup)
Make the dressing:
In a small bowl, combine the lemon juice, sour cream, and mint. Slowly whisk in the olive oil. Season to taste with salt and pepper.
Make the couscous cakes:
Put the couscous and 1 tsp. salt in a medium bowl. Add 1 cup boiling water to the couscous, cover the bowl with a pan lid or plate, and let sit for 4 to 5 minutes.
Coarsely chop the garlic in a food processor. Add the basil and pulse until finely chopped. Add the chickpeas and 1 teaspoon salt and pulse until coarsely chopped.
Uncover the couscous and fluff with a fork. Stir in the chickpea mixture, eggs, and lemon zest until well combined. Press the couscous mixture into a ¼-cup measure, smooth the top, and invert the measuring cup to release the cake onto a plate. Repeat with the remaining couscous mixture to make 9 cakes.
Heat 1½ tablespoons of the olive oil in a large skillet over medium heat until shimmering hot. Add 5 of the couscous cakes to the skillet and use a spatula to lightly flatten the cakes so they’re about ¾ inch thick. Cook, flipping once, until crisp and golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate. Add the remaining 1½ tablespoons olive oil to the skillet and cook the remaining cakes the same way.
Assemble the salad:
In a large bowl, toss the mixed leaves, feta and tomatoes with 3/4 of the salad dressing. Season to taste with salt and pepper and divide among 3 large plates. Top each salad with 3 couscous cakes, and drizzle with the remaining dressing.
Recipe places by Ingrid Lübbe
Photo: Ingrid Lübbe
