No, I don’t mean a couscous dessert. But sometimes a pile of rice or couscous for a side dish can be boring – forming couscous into cute little patties and crisping them up is a much more fun way to turn a boring side dish into an adorable star of a meal!
serves 4
1 1/3 C whole wheat couscous
2 C vegetable stock
3 scallions, chopped
3 T sun dried tomatoes, chopped
3 T pitted kalamata olives, chopped
2 T vegan parmesan cheese
2 T pine nuts
2 T ground flax seed
6 T water
2 T olive oil
Bring stock to a boil. Put couscous in a large heat-proof mixing bowl, and pour stock over couscous. Cover with a lid or plastic wrap for about 10 minutes. Then fluff couscous.
Use the flax seeds to make a “flax egg,” which is a great binding agent in vegan cooking. Grind the flax seed, then mix with the water; let it rest for about 5 minutes, and it will turn into a gel. A lot of vegan recipes use these as egg replacers – I don’t really like them in baking, but they’re great for savory dishes like this.
Add all ingredients except oil into the couscous and stir to combine; then shape into patties.
Heat a frying pan over medium heat, add the oil, and cook the patties until brown and crispy on both sides.
Nutrition facts per serving: Calories: 386; Calories from Fat: 149; Total Fat: 16.5g; Saturated Fat: 2.7g; Cholesterol: 0mg; Sodium: 426mg; Total Carbohydrates: 59.7g; Dietary Fiber: 8.0g; Sugars: 2.5g; Protein: 13.9g
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