Even if you're no pro in the kitchen, you can cook these couscous croquettes. They're so easy to make––just blend, mold, and bake! In 30 minutes you have delicious couscous croquettes. They're crunchy on the outside and soft on the side––the perfect texture combo. The simple savory flavor pairs perfect with the beautifully seasoned sauce made of rocket, basil, paprika, olive oil, water, and pistachios.The quantity of rocket is up to you. Remember that it has a very intense taste, so you won't want to overdo it. Try these couscous croquettes––they're amazing!

Couscous and Vegetable Croquettes [Vegan]

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Serves

20

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Ingredients

For the Croquettes:

  • 3 1/2 ounces of whole couscous
  • 2 carrots
  • 1 small white cauliflower
  • 1 piece of leek of about 2 inches
  • 6 mint leaves
  • 6 basil leaves
  • 2 sage leaves
  • 2 tablespoons of rice starch
  • 3 tablespoons of cornmeal flour
  • 1 tablespoon of pitted black olives
  • 1 teaspoon of lemon juice
  • extra virgin olive oil to taste
  • pepper as needed
  • untreated whole sea salt to taste
  • re-milled durum wheat semolina if it requires dough

For the Sauce:

  • rocket to taste
  • basil to taste
  • sweet paprika to taste
  • extra virgin olive oil to taste
  • water to taste
  • pistachios to taste
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Preparation

For the Croquettes:

  1. Prepare the couscous as indicated in the package.
  2. Put everything in a blender: cauliflower, leek, peeled carrots, basil, mint and sage and olives. Start chopping. Season with salt and pepper. Add extra virgin olive oil (do not overdo it) and continue to mince until a fine mixture is obtained (such as fried vegetables).
  3. In a bowl, add the couscous an vegetables with the starch and the cornmeal flour. The compound will still have a loose appearance, as the vegetables are raw. To help you, you can add a tablespoon of durum wheat semolina.
  4. Line a baking sheet with parchment paper and fill a 1 1/2 inch diameter pastry cutter with a teaspoon, compacting the mixture well.
  5. Remove the ring and continue to form croquettes until the mixture is used up.
  6. Cook in a ventilated oven at 350°F-400°F until golden brown (this recipe took about 12 minutes).

For the Sauce:

  1. In an immersion mixer put rocket, basil and paprika and begin to blend using a tablespoon of ice water.
  2. Add the pistachios and the oil and continue to blend until a smooth sauce is obtained.
  3. Serve the warm croquettes sprinkled with the sauce.
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