Tomato and Feta Couscous Cakes

Recipe from Jeanne Benedict's Sophisticated Entertaining. Couscous is made from semolina grain and semolina flour, which is rolled into tiny balls. Instant couscous is perhaps the easiest and quickest side dish to prepare as it is combined with boiling hot water or chicken stock and ready to eat in 5 minutes.

Ingredients

• 1 3/4 cups chicken broth
• 1/4 Cup dry vermouth
• 1 (10 oz.) box instant couscous
• 1 clove garlic, minced
• 3 Roma tomatoes, seed, diced
• 1/2 Cup freshly grated Parmesan cheese
• 1/2 Cup Feta cheese, crumbled
• 2 tablespoons finely chopped basil leaves
• 1/4 teaspoon each salt & pepper

Directions

• Bring chicken broth and vermouth to a boil in a medium saucepan over medium-high heat. Turn off heat and stir in couscous. Cover, and let stand 5 minutes. Fluff couscous with a spoon and stir in remaining ingredients until combined.
• Preheat broiler. Form 1/2-inch thick, 2-inch diameter cakes, using 2 tablespoons couscous mixture. Place cakes on a baking sheet and lightly brush top of cakes with olive oil. Broil cakes 3-5 minutes until lightly browned. Place cakes on individual plates and serve hot.

  Makes about 18 cakes