Summer Vegetable Couscous Cakes with Herb Yogurt Crunch

Summer Vegetable Couscous Cakes with Herb Yogurt Crunch 🌿🍋 Golden edges, soft herby middles, cool lemon yogurt and a little toasted-seed crunch. These couscous cakes are the kind of easy summer recipe that works for lunch, a light dinner, picnic boxes or a colourful side plate. Yield: 3-4 servings Time: about 35 minutes Ingredients: • 1 cup dry couscous • 1 cup boiling vegetable stock or salted water • 1 medium courgette, coarsely grated • 1 medium carrot, coarsely grated • 3/4 cup peas, thawed if frozen • 3 scallions, finely sliced • Small handful parsley, chopped • Small handful mint, chopped • Zest of 1 lemon • 1 large egg • 4 tbsp chickpea flour, plus 1 tbsp more if needed • 1/2 tsp ground cumin • 1/2 tsp fine salt, plus more for the courgette • Black pepper • 2-3 tbsp olive oil, for pan-searing Herb yogurt: • 1 cup thick Greek-style yogurt • 1 small garlic clove, finely grated • 1 tbsp lemon juice • 1 tbsp olive oil • 2 tbsp chopped parsley and mint • Pinch of salt To serve: • Cucumber ribbons or sliced cucumber • 2 tbsp toasted sunflower seeds, pumpkin seeds or sesame • Lemon wedges • Extra herbs Method: 1. Put the couscous in a bowl, pour over the boiling stock or salted water, cover and leave for 5 minutes. Fluff well with a fork and let it steam-dry while you prepare the vegetables. 2. Toss the grated courgette with a small pinch of salt and leave for 10 minutes. Squeeze firmly in a clean towel or through your hands until it feels much drier. This step helps the cakes crisp instead of turning soft. 3. Mix couscous, courgette, carrot, peas, scallions, herbs, lemon zest, egg, chickpea flour, cumin, salt and pepper. The mixture should hold together when pressed. If it feels loose, add 1 tbsp more chickpea flour. 4. Rest the mixture for 8-10 minutes so the couscous and flour absorb moisture. Shape into 10-12 compact cakes, about 1.5 cm thick. 5. Heat a thin layer of olive oil in a large non-stick or well-seasoned skillet over medium heat. Cook the cakes in batches for 3-4 minutes per side, turning only when the underside is deeply golden and the cake feels set. Keep warm in a low oven if needed. 6. Stir the yogurt with garlic, lemon juice, olive oil, chopped herbs and salt. Taste and brighten with more lemon if you like. 7. Serve the couscous cakes warm or at room temperature with herb yogurt, cucumber ribbons, toasted seeds, lemon wedges and extra herbs. Storage and make-ahead: Shape the uncooked cakes up to 24 hours ahead and chill covered. Cooked leftovers keep for 2 days in the fridge. Re-crisp them in a dry skillet, air fryer or hot oven, then add the yogurt fresh. 🥒 Save this one for a crisp, bright, vegetarian summer plate. Tasteloom.club - easy recipes for everyday cravings