Fresh Tomato Salsa on Couscous Cakes

This tasty appetizer is a perfect starter for any dinner party.


Tip: Substitute capers with pickled jalapenos.

Serves: 12
Prep Time: 20 minutes
Cook Time: 20 Minutes


Couscous Cakes:

  • 1 pkg (6 oz) Casbah┬« Organic Roasted Garlic & Olive Oil Couscous
  • 2 eggs, beaten
  • 2 tbsp all-purpose flour
  • 1/4 cup canola oil


Fresh Tomato Salsa:

  • 2 cups diced fresh tomatoes
  • 1/4 cup diced white onion
  • 2 tbsp finely chopped fresh basil
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp capers
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tsp red wine vinegar
  • 1/4 tsp each salt and pepper


  1. Preheat oven to 350┬░
  2. Couscous Cakes: Prepare couscous according to package directions. Cool. Mix together couscous, eggs and flour.
  3. Using 1/4 cup measuring cup, scoop into 12 cakes. Heat oil in large non-stick skillet set over medium heat. Cook cakes in batches for 5 minutes, turning once, or until golden brown. Place on parchment paper-lined baking sheet. Bake for 5 minutes or until heated through.
  4. Fresh Tomato Salsa: Meanwhile, toss together tomatoes, onions, olive oil, basil, parsley, capers, oil, garlic, red wine vinegar, salt and pepper. Serve salsa over Couscous Cakes.

Fresh Tomato Salsa on Couscous Cakes