Antipasto Couscous Cakes Recipe

Name: Antipasto Couscous Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup grape tomatoes; 2 cups couscous, cooked and chilled; 1 clove garlic, minced; 1/3 cup diced sopressata; 1/2 cup grated parmesan cheese; 1/4 cup kalamata olives, sliced; 1.5 tablespoons red wine vinegar; 2 tablespoons pine nuts, toasted; pinch crushed red pepper flakes; salt and pepper, to taste; 1 egg; 1 egg yolk; 1/2 cup fresh basil, chopped; 2.5 tablespoons all-purpose flour; olive oil, for frying

Servings: persons

1 cup grape tomatoes
2 cups couscous, cooked and chilled
1 clove garlic, minced
1/3 cup diced sopressata
1/2 cup grated parmesan cheese
1/4 cup kalamata olives, sliced
1.5 tablespoons red wine vinegar
2 tablespoons pine nuts, toasted
pinch crushed red pepper flakes
salt and pepper, to taste
1 egg
1 egg yolk
1/2 cup fresh basil, chopped
2.5 tablespoons all-purpose flour
olive oil, for frying

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.
2
Toast pinenuts over medium heat in a small pan, then cool.
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.
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.
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.
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.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup grape tomatoes, 2 cups couscous, cooked and chilled, 1 clove garlic, minced, 1/3 cup diced sopressata, and more.

Yes, Antipasto Couscous Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Antipasto Couscous Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions