Couscous Cakes with Salsa

Potter Rosemary CandleYou Will Need:
½ Cup whole-wheat couscous
2 Tablespoons whole-wheat flour
¼ teaspoon baking soda
1/8 teaspoon salt
1 egg
¾ Cup buttermilk or sour fat free milk*
1 Tablespoon canola oil

Non-stick cooking spray

In a medium bowl stir together ¾ cup loose-pack frozen whole kernel corn, thawed: ½ of a 15-ounce can black beans, rinsed and drained; ¾ cup purchased fresh salsa**; ½ cup chopped, peeled jicama; 1 tablespoon snipped fresh cilantro; 1 tablespoon lime juice; and ½ teaspoon ground cumin. Makes 2 cups.

In a medium bowl combine uncooked couscous, whole-wheat flour, baking soda, and salt.
In a small bowl beat egg with a fork.
Stir in buttermilk and oil.
Stir buttermilk mixture into couscous mixture.
Let stand for 20 minutes to thicken.

Meanwhile, prepare the salsa above.
Set aside.
Preheat over to 200°F.

Lightly coat an unheated griddle or large nonstick skillet with nonstick cooking spray.
Preheat over medium heat.
For each cake, spoon 2 slightly rounded tablespoons of the batter onto the hot griddle or skillet; quickly spread to 3 ½ inch rounds.
Cook about 2 minutes per side or until browned, turning when bottoms are lightly browned and edges are slightly dry.
Keep warm in oven while cooking remaining cakes.

To serve, spoon Black Bean Salsa over cakes. Makes 4 servings.
* To make ¾ cup sour fat free milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make ¾ cup total liquid; stir. Let stand for 5 minutes before using.
** Look for fresh salsa in the deli or produce section of your supermarket.

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