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1
Preheat oven to 400 degrees. Place tomatoes into a large plastic freezer bag, drizzle in olive oil, salt and pepper to taste, then arrange tomatoes on a parchment or Silpat-lined cookie sheet, and roast for 20-30 minutes. Cool and slice in half.
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2
Toast pinenuts over medium heat in a small pan, then cool.
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3
Put couscous into a large bowl. Mix in garlic, sopressata, parmesan, olives, roasted tomatoes, red wine vinegar, pine nuts, crushed red pepper, salt and pepper.
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4
Beat egg and egg yolk with a fork, the fold into couscous mixture. Gently add basil and sprinkle in flour, stirring until well combined.
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5
Chill couscous for at least 30 minutes. Heat a large skillet over medium flame and add enough olive oil to coat the bottom. Scoop couscous with a 1/4 cup measure, press firmly into cup, then tap gently into your hand and mold into cakes with your hands. Place carefully into oil. Repeat.
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6
Fry couscous cakes until golden and crisp on both sides, drain on paper towels, let cool a few moments and serve. These are tasty at room temperature, as well.
