Couscous Cakes & Heirloom Salad

Couscous Cakes

My friend Morgan and I often find ourselves playing “Chopped” in the kitchen where we decide to make dinner together with only the ingredients we currently have in the refrigerator / pantry. The menu is never set until we look at the ingredients each of us have contributed and we just “wing it!” We’ve never had a bad “Chopped” dinner date but I must say our couscous cakes with avocados and heirlooms has been the BEST and most beautiful “Chopped” dish to date. This entrée can easily be made into an appetizer or side salad. The creaminess of the avocado married with the crispy texture of the cakes and freshness of the heirloom salad makes this dish a winner in our “chopped” series of recipes.

CousCous Cakes How To

  • 1 1/2 cup couscous, cooked and cooled
  • 3/4 cup mozzarella cheese, shredded
  • 1 egg
  • 2 avocados, sliced
  • Fresh basil
  • Fresh thyme
  • 1 basket small heirloom tomatoes, cut in half lengthwise
  • Fresh mozzarella cheese balls, cut in half
  • Olive oil
  • Red wine vinegar
  • Salt & pepper, to taste

Cook couscous per the directions on box and let cool. Heat 1 1/2 tablespoons olive oil in a heavy skillet over medium heat. Once couscous has cooled; combine one egg, shredded mozzarella, basil, thyme, salt and pepper to the couscous. Mix well and form small patties. Cook patties in 1 or 2 batches over medium heat, flipping once until the patties are crisp and golden brown on both sides (about 5 – 6 minutes each side). Repeat the same steps for the remaining patties.

While the couscous cakes are cooking, prepare the heirloom salad. Combine the heirloom tomatoes, fresh mozzarella and torn basil with a heavy drizzle of olive oil and a few dashes of red wine vinegar. Add salt and pepper to taste. Set aside.

Cut avocados in half, remove the pit and slice lengthwise. Fan avocado slices on plate and place the warm couscous cakes on top. Finish with the heirloom salad.

Makes 6-8 cakes.

CousCous Cakes & Rose

Enjoy! ~ Crystal


Wine Pairing

2012 Muscardini Rosato di Sangiovese

Muscardini Rosato di Sangiovese

Muscardini Cellars is one of my favorite wineries in Sonoma Valley and owner/winemaker Michael is one of the coolest guys around. If you are ever in the Sonoma County area, this is a must on your winery to-do list. Michael’s 2012 Muscardini Rosato di Sangiovese opens up with vibrant strawberry and watermelon notes with a hint of wild berries and citrus. Perfectly balanced with a crisp and clean finish.

This is a perfect spring and summertime wine that makes a wonderful aperitif, yet pairs deliciously with simple fare such as fruit, mild cheeses and charcuterie, fish, salads and lighter fare. The perfect picnic wine! Click here to learn more about Muscardini Cellars!


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One thought on “Couscous Cakes & Heirloom Salad

  1. Pingback: Meatless Mondays | Aprons & Stilettos

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