Moroccan Couscous Cakes with Feta, Honey Harissa Yogurt, & Rainbow Carrot Salad
Ingredients
Moroccan Couscous Cakes
  • 1 c. low sodium vegetable broth
  • 1/2 c. fresh squeezed orange juice
  • 1 tsp. orange zest
  • 1 tsp. ras el hanout
  • 1 Pinch each of salt and pepper, divided
  • 1 c. dry couscous
  • 1 tbsp. extra virgin olive oil plus extra for frying
  • 15 ounces can chickpeas, drained
  • 1/4 c. golden raisins
  • 3 tablespoons pimento stuffed green olives, chopped
  • 3 tablespoons green onions, thinly sliced
  • 2 tablespoons fresh parsley, minced
  • 2 large eggs
  • 1/2 c. feta cheese, crumbled
  • 1 c. panko breadcrumbs, divided
  • Honey Harissa Yogurt
  • snipped chives and extra crumbled feta for garnishing
  • 2 teaspoons orange marmalade
  • 1/2 lemon, juiced
  • 1/2 tsp. fresh ginger, grated
  • 2 teaspoons fresh mint, chiffonade
  • 1 Pinch each of salt and pepper
  • 4 medium assorted rainbow carrots, shaved into long ribbons with a vegetable peeler
  • 1 c. loosely packed arugula
  • 1/4 c. roasted & salted pistachios, chopped
  • Directions
  • In a medium saucepan bring the vegetable broth, orange juice, zest, ras el hanout and a pinch of salt & black pepper to boil. Whisk in the couscous and 1 tablespoon of oil. Remove from heat & cover. Let couscous stand for 5-7 minutes or until liquid is absorbed. Let cool slightly.
  • Stir in the chickpeas, raisins, olives, green onions and parsley. Mix in the eggs, feta and 1/2 cup panko until combined. Chill in the refrigerator for 15 minutes. Pour the remaining panko into a shallow dish.
  • Form the couscous mixture into 8 patties. Gently press each side of the patties into the remaining panko. Heat another tablespoon of oil in a large skillet over medium heat. Fry patties on each side until golden brown, adding additional oil as needed. Drain on a paper towel lined plate.
  • In a medium bowl whisk together 1 teaspoon of oil with the marmalade, juice of 1/2 of a lemon, ginger, mint and a pinch of salt and black pepper. Add the carrots, arugula, & pistachios. Toss all to coat.
  • In a small bowl stir together the yogurt, honey, harissa, garlic, juice of 1/2 of a lemon and a pinch of salt and black pepper. Place the carrot mixture over each of 4 plates. Top each with 2 couscous cakes. Spoon the yogurt over patties, then garnish with snipped chives and extra feta.
  • Recipe courtesy of Crystal Schlueter, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest