Moroccan Vegetable & Couscous Cakes with Carrot & Red Onion Salad
Our Moroccan Medley Couscous is great in these easy to make veggie couscous cakes and they’re great for a light lunch or dinner. The simple carrot salad is full of flavour and texture and is the perfect side.
Method
Prepare the couscous according to the packet instructions and fluff with a fork.
In a large bowl whisk together the eggs and the gram flour. Squeeze excess water from the courgette and carrot and add to the bowl along with the couscous, feta, garlic, cumin, parsley, chilli and seasoning and mix thoroughly until well coated in the batter. Form the mixture into 6-8 patties.
Heat a non-stick frying pan over a medium heat and add a good drizzle of olive oil. Fry the patties for 3 minutes on each side until golden brown and heated through. Drain on kitchen paper and continue cooking the remaining patties.
In a bowl gently toss together the shaved carrot, onion and parsley. In a separate bowl whisk together the lemon juice, olive oil, honey, cumin and coriander. Season to taste. Just before serving, toss the salad with the dressing. Serve the couscous cakes with the salad.
Ingredients
- For the Couscous Cakes
- 1 x packet of Ainsley Harriott Moroccan Medley Couscous
- 2 large eggs, beaten
- 1 tbsp gram flour or plain flour
- 1 small-medium courgette, grated
- 1 small-medium carrot, grated
- 1 spring onion, thinly sliced
- 60g crumbled feta (vegan if preferred)
- 1 clove of garlic, grated
- ¼ tsp ground cumin
- 2 tbsp finely chopped parsley
- pinch of dried chilli flakes (optional)
- For the Carrot & Red Onion Salad
- 2-3 carrots, peeled, shaved
- ½ red onion, thinly sliced
- 2 tbsp chopped parsley
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp honey
- ½ tsp ground cumin
- ½ tsp ground coriander