Couscous Cakes
Prep time: 
Cook time: 
Total time: 
Serves: 6 cakes
 
These couscous cakes are a busy person’s lifesaver. In under 20 minutes you can have an elegant, delicious and wholesome meal on the table. They are a great make-ahead dish and freeze fantastically. If you find yourself constantly on the go but want a healthy meal or snack, this is the perfect recipe for you!
Ingredients
  • ¼ cup (48g) couscous
  • ½ ripe avocado* (very important that it is mature) 
  • ½ cup canned cannellini beans (or other white bean), drained
  • ¼ cup (33g) finely ground bread crumbs 
  • ⅓ cup (7g) loosely packed basil, finely chopped
  • 2 tablespoons (10g) chives, finely chopped + more for garnish
  • ½ hot pepper (green or red), finely chopped
  • 1 teaspoon Organic Balsamic Vinegar of Modena by La Vecchia Dispensa 
  • 1 tablespoon extra virgin olive oil 
  • Pinch of sea salt, freshly ground black pepper, as needed
  • Greek yogurt, as needed (optional)
Instructions
  1.  
  2. In a small bowl, combine the couscous with ¼ cup hot (but not boiling) water. Set aside. 
  3.  
  4. In a medium bowl, mash the avocado and cannellini beans together then toss in the bread crumbs, basil, chives, hot pepper, balsamic vinegar, extra virgin olive oil, sea salt and black pepper. Stir in the couscous and form 6 patties with your hands. 
  5.  
  6. Drizzle 1-2 tablespoons of extra virgin olive oil in a skillet. Set the patties on top and cook over medium heat for 3-5 minutes on each side or until the outer layer has a nice golden hue. Top with a dollop of greek yogurt and sprinkle chopped chives on top. Serve alone or with salad greens that have been tossed with extra virgin olive oil and balsamic vinegar. 
Recipe by Italicana Kitchen at https://italicanakitchen.com/couscous-cakes/