Dilled Cous Cous Cakes with Artichoke Salad

The original recipe for this called for bulgur rather than cous cous, no mustard, and raw veggies rather than charred. I'm sure it would be good that way too... but not AS good. it also called for breading the cakes before frying, but I tried it both ways and found the sans-breading version more delightfully crunchy - just make sure you have a serious pan that won't stick (OMIGOSH I AM SO IN LOVE WITH MY NEW CAST IRON). The artichoke salad part of this was awesome and would be great stirred into pasta or cous-cous directly with some extra dill or mint.



Dilled Cous Cous Cakes with Artichoke Salad

1 cup water or veggie broth
2 tsp dried dill or 4 tsp chopped fresh dill
1 cup cous-cous
1 whole egg + 1 yolk
2 tbsp mayonnaise or yogurt
1 tbs grainy mustard
salt and pepper

1 can artichoke hearts, chopped
1/2 red bell pepper, cut into smallish chunks
1/2 medium onion, cut into smallish chunks
some feta, use your judgment but don't skimp

small bunch fresh mint AND/OR dill, chopped

1/2 cup plain yogurt (Greek would be good but not necessary)
2 tsp fresh lemon juice

Bring your liquid to a boil with the dill in it. Stir in the cous-cous, remove from heat, cover, and let sit for a few minutes, then fluff with a fork. Mix in egg, mayo/yogurt, mustard, salt & pepper. If it seems too wet to form into patties, stir in some breadcrumbs or flour. Pop it in the refrigerator while you prep the veggies, which will help it stick.

Heat up some oil in a nonstick pan (pref cast iron!!) Toss in the peppers and onions , salt and pepper them, and adjust the heat - you want it hot enough to char the veggies while maintaining some crunch, so don't stir them very often. Grilling a whole pepper and some onion slices and then chopping them would also be a good way to go. When they're ready, take off the heat and stir in the artichoke hearts and feta. You can stir some fresh chopped dill or mint into the salad, or save it to top the fritters.

Mix the lemon juice and yogurt.

Heat up some more oil in a pan on medium-high - if it's very nonstick use just a thin coating, if it's not so much add about a quarter inch layer. When its ready, take out your dough and form it into small patties, squishing to make them hold together. fry as many as will fit in the pan on both sides until brown (I found the almost black ones the most crunchy and delicious). drain a bit on papertowel if they're oily. Make a pile of artichoke salad, put some fritters on top, add some dollops of lemon yogurt and top with chopped fresh dill and/or mint. Enjoy!