Recipe courtesy of Crystal Schlueter, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest
Yield: 4 servings
Moroccan Couscous Cakes
c. low sodium vegetable broth
c. fresh squeezed orange juice
tsp. orange zest
tsp. ras el hanout
Pinch each of salt and pepper, divided
c. dry couscous
tbsp. extra virgin olive oil plus extra for frying
ounces can chickpeas, drained
c. golden raisins
tablespoons pimento stuffed green olives, chopped
tablespoons green onions, thinly sliced
tablespoons fresh parsley, minced
c. feta cheese, crumbled
c. panko breadcrumbs, divided
Honey Harissa Yogurt
snipped chives and extra crumbled feta for garnishing
teaspoons orange marmalade
tsp. fresh ginger, grated
teaspoons fresh mint, chiffonade
Pinch each of salt and pepper
medium assorted rainbow carrots, shaved into long ribbons with a vegetable peeler
c. loosely packed arugula
c. roasted & salted pistachios, chopped
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.
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.
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.
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.
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.
Click here to read our Direct Supply Chain Disclosure