Couscous Patties with Beet-Yogurt Sauce
Serves 4
WHY THIS RECIPE WORKS: To create a light yet satisfying spring dinner, we flavor couscous with herbs, stir in crushed peas, and form the mixture into patties. Then we fry the patties until they’re crisp and golden on the outside and delicate and moist on the inside. A tangy, colorful no-cook sauce made with Greek yogurt, garlic, beets, and plenty of fresh mint and dill adds contrast in terms of color and flavor. Grating the beets for the sauce adds texture and avoids the need to cook them first. Thick, Greek-style yogurt is a must to ensure the sauce has the proper consistency; do not try to substitute regular yogurt or the sauce will be too thin. See Quick Prep Tip that follows the recipe.
|
1 |
cup couscous |
|
Salt and pepper |
|
|
1¼ |
cups boiling water |
|
1 |
cup plain Greek yogurt |
|
1 |
small beet, peeled and grated on large holes of box grater |
|
2 |
garlic cloves, minced |
|
2 |
tablespoons chopped fresh mint |
|
2 |
tablespoons chopped fresh dill |
|
1 |
cup frozen peas, thawed |
|
1 |
large egg plus 1 large yolk |
|
2 |
tablespoons all-purpose flour |
|
¼ |
cup olive oil |
1. Combine couscous and 1 teaspoon salt in small bowl, pour boiling water over couscous, cover, and let sit for 5 minutes. Meanwhile, mix yogurt, beet, garlic, 1 tablespoon mint, and 1 tablespoon dill in medium bowl. Season with salt and pepper to taste.
2. Using potato masher, coarsely mash peas in large bowl. Mix in remaining 1 tablespoon mint, remaining 1 tablespoon dill, egg and yolk, flour, couscous, and ¼ teaspoon pepper.
3. Pack 1/3-cup measure with couscous mixture, smooth top, then invert measuring cup onto baking sheet. Repeat with remaining couscous mixture to make 7 more patties. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Transfer 4 patties to skillet and, using spatula, gently flatten to ¾-inch thickness. Cook until golden brown and crisp, about 3 minutes per side, and transfer to serving platter (if couscous is browning too quickly, lower heat). Repeat with remaining 2 tablespoons oil and remaining 4 patties. Serve with beet-yogurt sauce.