Technically speaking, spring officially started a few weeks ago. It didn’t really feel like it was here though until this last weekend filled with sunshine and blue skies. Even though Jason and I were stuck working, it seemed like everyone else was really enjoying the change in weather. We’ve spent the last few years supplying everyone else with their toys and our busiest days in the shop are often those 75 degree days where everyone wants to rent paddleboards, buy a trainer kite, or demo a longboard. It seems like the only time we get a breather is on those gray, drizzly days when the rest of the world is smart enough to stay home. Luckily for me, i’m more than happy holing up in my kitchen on those rainy days and braising a big chunk of meat til it falls of the bone.
But I digress. My whole point was that yes, spring is finally here. To me, that means making the transition to light, healthy cooking with all the fresh seasonal produce cropping up. These couscous cakes epitomize spring freshness. This recipe is a variation on the couscous cakes in Fine Cooking Mazagine issue No. 37. You can fill them with any type of veggie you love. I made these with whole wheat couscous so they were extra healthy (it’s actually all I had in my pantry to be honest) and filled them with zucchini, garbanzo beans and almonds. A simple salad played a supporting role while a roasted red pepper sauce brought the cakes to life.
The best part about these couscous cakes is that they’re not only a showstopper but you can fry them up and keep them warm in a warm oven while you put together the rest of your dinner.