Italian Style Couscous Cakes With R&G Fresh Herbs

What will be better then carefully picked and freshly cut herbs? I know we get dried herbs like basil, oregano, rosemary etc in the supermarket but nothing beats the fragrance and the taste of fresh herbs. I bring those half grown pots from the supermarket but the leaves sheds and what I left with is a dead plant and wastage of money. There is one company- Nature’s Flavours that is brought to you by R&G Fresh Herbs, which has more than 50 years’ experience in providing quality herbs.

R&G Fresh Herbs not only provides fresh herbs but also makes sure that it reaches customers in peak condition, packed full of flavour and vitality. All R&G herbs are packaged in micro-perforated bags, allowing the herbs to respire and thus prolonging shelf life, taste and appearance in the most natural way possible. They sent me a box containing basil, Thai basil, oregano, mint and rosemary on 15^th august and they are still fresh (you can see in the pictures). I totally impressed by them and their products. Such nice fragrance and aroma!!

Fresh Basil and Oregano

I made couscous cakes using basil and oregano to give that Italian touch.  Basil leaves have such pronounced rich and peppery flavour and oregano had its own subtle flavour and delicate taste. Oregano and basil is such a winning combination and that is why they are mostly escorted together in the dishes like pizza, bruschetta, pasta and many classic recipes. I combined couscous with both these herbs and I loved the overall green colour it had. The cake had unique essence of the herbs and was packed with flavours. An experiment worth doing again and again *clap**clap**clap* ;-)

Ingredients:

• 3/4 cup couscous
• 1 cup boiling water
•  Salt to taste
• 1 large garlic clove crushed
• 1/4 cup packed fresh basil levees leaves (I used R&G)
• 2 tablespoons fresh oregano leaves. (I used R&G)
• 2 green chilles chopped
• 1 teaspoon lime juice
• 1/2 cup chickpeas, rinsed and drained (canned)
• Olive oil for roasting

Method:

Put the couscous and little salt in a small pan.  Add 1 cup boiling water to the couscous, cover with the pan lid and let sit for 4 to 5 minutes.  

Coarsely pulse chickpeas, basil, orgenao, garlic, green chiilies in a food processor.

Uncover the couscous and fluff with a fork.  

In a large bowl, add the couscous, chickpeas coarse paste, salt and lime juice and mix well.

Heat oil in a pan. Shape the mixture into patties and roast from both the sides until golden.

Serve hot with chutney.

Notes:
Use boiled chickpeas if you can’t get canned.

Boiled potatoes can also be added instead of chickpeas.

Other herbs like mint, parsley, coriander can also be included.

Include other vegetables like sweet corn, peas, and onions for more filling cakes.

Taste:

Flavourful and crisp.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking R&G Fresh Herbs for the sending herbs to review.