Couscous Cakes with Fresh Mango-Ginger Chutney
August 30, 2010 in Recipes
Ingredients
Chutney
- 2 tablespoons Pompeian Extra Light Tasting Olive Oil
- 1/4 cup finely chopped red onion
- 1 cup diced fresh or frozen, thawed mango
- 2 tablespoons sugar
- 2 tablespoons Pompeian Red Wine Vinegar
- 1/4 teaspoon crushed red pepper
- 1 tablespoon grated ginger
Couscous Cakes
- 1 1/3 cups water
- 2/3 cup original couscous
- 2 tablespoons grated lemon zest
- 1/2 cup chopped cilantro leaves
- 2 large egg whites
- 2 tablespoons all purpose flour
- 1/4 cup Pompeian Classic Mediterranean Olive Oil
- 1/2 teaspoon salt
Preparation
- Chutney: Heat 2 tablespoons oil in medium saucepan over medium heat. Cook onions 2 minutes. Stir in remaining chutney ingredients, except ginger, and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 5 minutes or until thickened, stirring frequently. Remove from heat, cool and stir in ginger.
- Couscous Cakes: Meanwhile, bring water to a boil in a small saucepan over high heat. Remove from heat, stir in couscous and salt, cover and let stand 5 minutes. Fluff with a fork and let stand 5 minutes to cool. Combine couscous, cilantro, egg whites, flour, and lemon zest in a medium bowl.
- Heat 2 tablespoons oil over medium heat. Working with half of the couscous mixture, spoon about 2 tablespoons into skillet to make a mound, repeat, making 8 mounds total. Flatten slightly using the back of a spoon and cook for 3 minutes each side or until golden. Drain on paper towels. Repeat with remaining oil and couscous mixture.
- Serve the couscous cakes with mango chutney.
Serves
Serves 4
