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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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