Couscous Cakes with Harissa and Olives

配料

¾ cup couscous

3 tablespoons extra-virgin olive oil, divided

2 teaspoons ground cumin

Kosher salt and ground black pepper

1¼ cups boiling water

¼ cup chopped pitted black OR green olives OR a combination

3 tablespoons harissa paste

1 medium garlic clove, finely grated

3 ounces whole-milk mozzarella cheese, shredded (¾ cup)

2 large eggs, lightly beaten

¼ cup all-purpose flour

步骤

In a medium bowl, stir together the couscous, 1 tablespoon oil, the cumin, ¾ teaspoon salt and ½ teaspoon pepper. Stir in the boiling water; cover and let stand until the water is absorbed, 15 to 20 minutes.

Into the couscous, stir the olives, harissa, garlic and mozzarella. Add the eggs and flour, then stir until well combined; the mixture will be fairly wet. Refrigerate uncovered for at least 15 minutes or up to 1 hour.

In a 12-inch nonstick skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Using your hands, form the couscous mixture into 4 balls; place them in the skillet as they are shaped. Using a spatula, press each into a patty about 4 inches wide. Cook until golden brown on the bottoms, 3 to 5 minutes. Using the spatula, flip the patties, then reduce to medium and cook until golden brown on the second sides, another 3 to 5 minutes. Transfer to a paper towel–lined plate. Sprinkle with salt and serve hot.

备注

Optional garnish: Lemon (or lime or orange) wedges OR fresh flat-leaf parsley (or cilantro) leaves OR both

Couscous Cakes with Chipotle Chilies: Follow the recipe, substituting chili powder for the ground cumin, 2 tablespoons chopped pickled jalapeños for the olives and 1 or 2 chipotle chilies in adobo (minced), plus 2 teaspoons adobo sauce for the harissa paste.

Couscous typically plays a supporting role to tagines or other stews, but here we transform the tiny pasta into crisp, pan-fried cakes that can be the center of a meal. Chopped olives and harissa, a North African spiced pepper paste and a must-have ingredient in our pantry, lend a decidedly Mediterranean flavor. And to add a little gooey richness, we also mix in some shredded mozzarella cheese. Serve the cakes atop a bed of greens or sandwich them between buns.