Leek Cheese Couscous Cake Food

COUSCOUS CHEDDAR CAKES

Steps:

• In a bowl combine couscous, salt, pepper, chives and eggs.
• Fold in cheddar cheese.
• Form couscous mixture into patties.
• Heat olive oil in a large saute pan. Place half of the couscous patties in hot pan.
• Cook 3-4 minutes per side or until golden brown.
• Remove from heat and repeat with remaining patties.

HERBED COUSCOUS CAKES WITH CHEESE

Steps:

• In a large mixing bowl, using your hands, mix the couscous, eggs, parsley, onions, basil, cheese, lemon zest, and salt and pepper.
• Sprinkle the mixture with the flour and mix again.
• Form the cakes to the size you want, I made cakes about 2" round.
• Heat the olive oil in a skillet and fry the cakes until golden brown, about 2-3 minutes on the first side and 2 minutes on the other side.
• Remove from the pan and let them drain on paper towels to remove some of the oil before plating up.
• Salt and pepper again to taste.

NO-BAKE STRAWBERRY COUSCOUS CAKE

Steps:

• Cake:.
• In a saucepan, combine couscous, amasake, water, juice, and salt. Heat and stir for 10 minutes, or until couscous swells and becomes soft. Add vanilla. Pour into cake pan, smooth the surface, and add topping.
• Topping:.
• Arrange strawberries on top of cake artfully. Dissolve kudzu in juice, add lemon peel, heat and stir until it thickens. Add vanilla. Pour over strawberries and cake. Let cool for an hour in the refrigerator before serving.

LEEK & CHEESE COUSCOUS CAKE

Steps:

• Pour 450mls (scant 2 cups) of boiling water over the couscous in a heatproof bowl.
• Cover and allow to stand until all the water is absorbed, about 15mins.
• Heat 1Tbsp of the oil in a frypan and cook the leeks until they are tender.
• Remove leeks from pan with a slotted spoon and then stir them into the couscous.
• Add the grated cheese and salt & pepper to taste. Stir to mix.
• Heat remaining oil in frypan and add mixture, pressing down to flatten to form a cake.
• Cook over a gentle heat heat until underside is crisp & golden (about 15mins).
• Slide out onto a plate then invert back into pan to cook other side for about another 5-8 minutes.
• Slide out of pan and cut into wedges to serve.

COUSCOUS CAKES

Steps:

• In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.
• In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.
• Serve the couscous cakes with mango chutney.

CHICKEN TAGINE WITH FIGS, OLIVES, AND PISTACHIOS

Steps:

• Mix together 2 tbsp olive oil,coriander, cumin, cinnamon, turmeric, lemon zest and juice, and harissa paste.
• Coat chicken thighs in spice mix.
• Brown chicken on all sides (in 2 tbsp olive oil) in a large skillet then transfer to crockpot.
• Add onions, carrots, garlic and ginger to the skillet and cook for about 5 minutes or until just starting to get soft.
• Stir in mushrooms and figs, and gradually add flour to pan.
• Cook mixture for about 1 minute, then whisk in chicken stock, tomato paste, and lemon juice.
• Bring mixture to a boil, then transfer to crockpot, stirring to combine ingredients.
• Cover and cook on high for 3-5 hours or until chicken is cooked and tender.
• About 20 minutes before tagine is done, stir in olive and nuts.
• To serve, garnish with parsley if desired.