Vegetarian Couscous Cakes Are Delicious!
Tried out this recipe that I inspired me on a cooking show, and decided to modify it. Man, I’m glad that I did because it was absolutely delicious! The recipe actually serves a 2 fold purpose, but I’ll explain that later on! Here’s what you need:
- 2 cups of multi-colored couscous
- 3 eggs
- 1 broccoli head
- 1 bunch of asparagus spears
- 1 can creamed corn
- 1 teaspoon Rosemary
- 1 teaspoon basil
- 1 teaspoon white pepper
- salt (to your own liking)
- 3 tablespoons of salted butter
- EVOO (Extra Virgin Olive Oil)
- Cut of the very tips of the asparagus and broccoli. When just want the tippy tops of them. If you wish, you can save the asparagus spears that are left over to make make a cream of asparagus soup! Same thing for the broccoli, or add both together in the mix! Place the veggies in a bowl (you’re going to need a big mixing bowl for this).
- Add the spices to the vegetables as well.
- Cook the couscous according to the directions. Couscous is very easy to make! It’s a 1:1 ratio! When boiling the water, I add the 3 tablespoons of butter and salt to the water! It spreads through the couscous more easily.
- After the couscous has set for the allotted time, spread it out over the bowl of veggies. Let it stand for a few minutes to cool off. Usually around 10 minutes.
- Next, scramble the eggs together and put mixture over the couscous. Then add the can of creamed corn next!
- Mix everything together thoroughly. It should have a nice, sticky consistency.
- I suggest NOT to use a stainless steel pan when cooking the cakes, it will stick to the bottom of the pan. I prefer a non-stick pan or cast iron skillet. Heat the pan first until it is hot, then add a little bit of the EVOO at the bottom. Just a small amount to spread throughout the pan. You don’t want your cakes deep fried, we want them pan fried.
- Mold each cake in your hands, like you would hamburger patties. Just don’t play around with it too much, it might break.
- Cook each side approximately 3 to4 minutes. You just want a nice crisp and a brown color to the side. The egg will not have any problem in cooking through!
- Now, let’s make the sauce!
- The New Philadelphia Brand Santa Fe Cream mix (found in the dairy section).
- 1 pint of heavy cream
- 3/4 cup of parmesean (grated or course)
- 1 small can of Mexican corn (with red and green peppers)
- In a medium size pan, use 3/4 of the Sante Fe Cream mix. With a whisk, gently start stirring to soften the sauce over the heat.
- While gently whisking, starting adding in (slowly I might add) the heavy cream.
- Keep whisking periodically, so your sauce doesn’t burn to the bottom of the pan.
- Then add the small can of mexican corn. I also had a little white pepper and basil to this.
- Once your sauce is nice and hot, add in the cheese! Whisk until the cheese has melted into the sauce.
- Then, raise the heat and bring to a small boil. Keep whisking while you’re doing this!!
For presentation purposes, you can spoon the sauce over your couscous cakes. I love presentation of food! It makes the food more appealing and mouth watering! If you want to jazz it up a bit, add some seared shrimp to the sauce! A great combination!
Remember when I told you that the sauce serves a 2 fold purpose? Well, thanks to a friend of mine…we were able to use it as a dipping sauce for our Tostitos Scoops Chips! Double Yum! This will please the palates of the most sophisticated beer drinking, sports watching crowd! Or even just for the little ones to snack one!
You can always add in other types of cheese to create different dimensions to the dish! Just an FYI, this is a 30 minute or less meal!
I hope you enjoyed this, and look forward to seeing you again soon!