Minted Couscous Cakes

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 300 g cherry tomatoes
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 225 g couscous
• 400 ml hot vegetable stock
• 40 g green olives, sliced
• 3 tablespoons fresh mint, chopped
• 4 eggs, beaten
• 2 -3 dashes olive oil flavored cooking spray (sprays)

Recipe

• 1 heat oven to 200c/400°f.
• 2 place tomatoes in a tray and drizzle with the oil and vinegar. roast for 15 mins and keep warm.
• 3 place couscous in a bowl and add stock, leave to stand until all the stock is absorbed (this will vary between 5 - 10 mins).
• 4 season the couscous and stir in the olives and eggs.
• 5 form the couscous into round patties and place on a baking tray, refrigerate for 30 minutes.
• 6 remove the patties from the fridge and spray with the oil spray.
• 7 sauté the cakes until brown on both sides and serve with roasted tomatoes.