Antipasto Couscous Cakes

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
  

Directions

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.