COUSCOUS CAKES WITH VEGETABLES RECIPE

This recipe will teach you how to make Couscous Cakes With Vegetables. It is a quick and easy recipe to make. Couscous cakes goes well with most things but I prefer them with vegetables. The couscous cakes are flavoured with cheese and basil and the taste is fantastic and then add the vegetables with them and you have a sensational tasting meal.

Couscous Cakes With Vegetables Ingredients

60g butter
1 1/2 Tbs olive oil
1 1/2 cups couscous
1 clove crushed garlic
250g cherry tomatoes
1 1/2 cups boiling water
1/4 cup balsamic vinegar
1 red onion sliced thickly
3 baby eggplants sliced thickly
250g yellow teardrop tomatoes
2 green zucchini chopped coarsely
2 Tbs coarsely chopped fresh basil
1/4 cup finely grated parmesan cheese

Couscous Cakes With Vegetables Method

Heat 2 teaspoons of the oil in a large frying pan and cook the onion, eggplant and zucchini stirring until vegetables soften. Stir in tomatoes, vinegar, garlic and remaining oil and cook stirring occasionally about 10 minutes or until tomatoes are very soft. Meanwhile combine couscous with the water in a large heatproof bowl and cover and let stand for 5 minutes or until water is absorbed, fluffing with a fork occasionally. Stir in cheese and basil. Heat half of the butter in a large frying pan and press half of the couscous mixture into four egg rings in the pan. Cook until lightly brown on both sides. Carefully remove egg rings and then couscous cakes. Repeat using remaining butter and couscous mixture. Serve the Couscous Cakes With Vegetables.

Enjoy your freshly made Couscous Cakes With Vegetables!

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