Couscous Cakes with Caribbean Jerk Cucumbers
By Moogie
1 Picture
Ingredients
- Ingredients for the couscous cakes:
- 3/4 cup couscous
- Kosher salt
- 1 large clove garlic, peeled
- 1/4 cup packed fresh cilantro
- 1/2 cup canned chickpeas, rinsed and drained
- 2 large eggs, lightly beaten
- Finely grated zest of 1 medium lemon (about 1-1/2 tsp.)
- 3 Tbs. vegetable or canola oil
- Ingredients for Jerk Cucumbers:
- 2 med cucumbers - cut 3 inch long sections
- 1 cup red onion - diced
- 1 cup tomato - diced
- 2 cups red wine vinegar
- 2/3 cup veg oil
- 8 tsp jerk seasoning (I think I adjusted this amount)
- salt
- 8 tsp dill weed (I think I adjusted this amount also)
Details
Adapted from moogieland.blogspot.com
Preparation
Step 1
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 cilantro and pulse until finely chopped. Add the chickpeas and 1 tsp. 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 1/4-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 1-1/2 Tbs. of the vegetable 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 3/4 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 1-1/2 Tbs. vegetable oil to the skillet and cook the remaining cakes the same way.
Directions for Cucumbers:
Directions:
1. Mix the onion, cucumber and tomatoes in a no reactive bowl.
2. Mix all of the liquid stuff and the spices.
3. Pour the liquid mix on the cucumber mix. Cover the bowl and refrigerate at least 4 hours.
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