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Couscous Cakes with Harissa and Olives
Couscous typically plays a supporting role to tagines or other stews, but here we transform the tiny pasta into crisp, pan-fried cakes that can be the center of a meal. Chopped olives and harissa, a North African spiced pepper paste and a must-have ingredient in our pantry, lend a decidedly Mediterranean flavor. And to add a little gooey richness, we also mix in some shredded mozzarella cheese. Serve the cakes atop a bed of greens or sandwich them between buns.
4
Servings
50 minutes
15 minutes active
Ingredients
-
¾
cup couscous
-
3
tablespoons extra-virgin olive oil, divided
Directions
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01In a medium bowl, stir together the couscous, 1 tablespoon oil, the cumin, ¾ teaspoon salt and ½ teaspoon pepper. Stir in the boiling water; cover and let stand until the water is absorbed, 15 to 20 minutes.
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