The couscous cakes with salmon and zucchini can be an appetizer idea or a single serving for dinner.

An easy recipe accessible to everyone, even for those who are not skilled in culinary arts. With this idea, you will be able to prepare a delicious and refined appetizer that will earn you compliments.

The couscous cakes with salmon and zucchini are a delicious and impressive alternative that you can consider for your special occasion buffets, achievable with minimal effort.

In the recipe, I used canned salmon in oil, but you can use fresh fish if you prefer, or smoked salmon for an extra touch of flavor.

Below, you’ll find other delicious recipes on how to prepare couscous.

Portions: 8
Cooking methods: Oven, Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 cup and a half of couscous
2 cups of vegetable broth
1 zucchini (5 oz)
3.5 oz of canned salmon in oil
1 egg
3 tablespoons of grated parmesan
to taste of salt
to taste of garlic
to taste of white pepper
to taste of EVO oil

Tools

Pastry ring
Mandoline

Steps

Wash the zucchini and cut it into julienne strips with a mandoline.
Place a pan on the stove, pour a drizzle of oil, and add the julienned zucchini.
Season with salt, garlic powder, and white pepper.
Sauté for a few minutes, stirring often, then add half a cup of water and let it cook for 10 minutes over medium heat.
Measure the needed couscous with a cup.
Pour a cup and a half of couscous into a bowl, cover with two cups of hot but not boiling vegetable broth.
I use granular broth, adding a scant teaspoon for each cup of water that I heat briefly in the microwave.
The couscous should be covered by the broth, let the broth be completely absorbed, and then fluff the couscous with a fork.
Incorporate the cooked zucchini and drained canned salmon into the couscous.
Add the egg, grated parmesan, and a bit of salt.
Mix everything.
Prepare a baking tray lined with parchment paper, pour a bit of oil, and brush it.
Start preparing the cakes on the tray with a pastry ring.
Pour the couscous and press down with the lid.
Once all the cakes are prepared, drizzle with EVO oil and bake at 390°F for 20-25 minutes.