Couscous Cakes with Caribbean Jerk Cucumbers

By Moogie

Ingredients

• Ingredients for the couscous cakes:
• 3/4 cup couscous
• Kosher salt
• 1 large clove garlic, peeled
• 1/4 cup packed fresh cilantro
• 1/2 cup canned chickpeas, rinsed and drained
• 2 large eggs, lightly beaten
• Finely grated zest of 1 medium lemon (about 1-1/2 tsp.)
• 3 Tbs. vegetable or canola oil
• Ingredients for Jerk Cucumbers:
• 2 med cucumbers - cut 3 inch long sections
• 1 cup red onion - diced
• 1 cup tomato - diced
• 2 cups red wine vinegar
• 2/3 cup veg oil
• 8 tsp jerk seasoning (I think I adjusted this amount)
• salt
• 8 tsp dill weed (I think I adjusted this amount also)

Details

Adapted from moogieland.blogspot.com

Preparation

Step 1

Make the couscous cakes:
Put the couscous and 1 tsp. salt in a medium bowl. Add 1 cup boiling water to the couscous, cover the bowl with a pan lid or plate, and let sit for 4 to 5 minutes.

Coarsely chop the garlic in a food processor. Add the cilantro and pulse until finely chopped. Add the chickpeas and 1 tsp. salt and pulse until coarsely chopped.

Uncover the couscous and fluff with a fork. Stir in the chickpea mixture, eggs, and lemon zest until well combined. Press the couscous mixture into a 1/4-cup measure, smooth the top, and invert the measuring cup to release the cake onto a plate. Repeat with the remaining couscous mixture to make 9 cakes.

Heat 1-1/2 Tbs. of the vegetable oil in a large skillet over medium heat until shimmering hot. Add 5 of the couscous cakes to the skillet and use a spatula to lightly flatten the cakes so they’re about 3/4 inch thick. Cook, flipping once, until crisp and golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate. Add the remaining 1-1/2 Tbs. vegetable oil to the skillet and cook the remaining cakes the same way.

Directions for Cucumbers:
Directions:
1. Mix the onion, cucumber and tomatoes in a no reactive bowl.

2. Mix all of the liquid stuff and the spices.

3. Pour the liquid mix on the cucumber mix. Cover the bowl and refrigerate at least 4 hours.