|Lehka Hlava’s couscous patties|
In Prague, I had one of the top 10 best meals of my life. Yes, it’s a bold statement, but yes, it is true. Unfortunately the service was not the best, but the FOOD was unreal. We ate at Lehka Hlava, a vegetarian restaurant in Prague. I started my lunch with eggplant tartare which came with arugula and delicious nutty, seeded bread.
My main course was couscous patties with feta cheese, sun-dried tomatoes and celery, served on a bed of lettuce and with a spicy soy dip. And of course, I accompanied this scrumptuous meal with a nice cabernet.
I couldn’t wait to try to recreate this meal. The eggplant tartare will come soon, but I attempted to make couscous patties. I used different ingredients than Lehka Hlava’s, but I did a version of my own with the ingredients I had.
Whole Wheat Couscous Patties
Makes 10 medium sized patties
1 cup whole wheat couscous
1 cup water
1/2 large eggplant
3-4 small bell peppers
2 cloves of garlic
1 tbsp cumin
3 tsp lemon juice
1 tsp basil
6 tsp plain greek nonfat yogurt
1. Place the couscous in a bowl and pour 1 cup of boiling water. Close the lid and let it sit aside for about 10 minutes or until all the water has been absorbed.
2. In a skillet, add 1 tsp of oil and fry the eggplant until soft and golden. Place aside
4. In a big bowl, combine the couscous, eggplant, onions, peppers. Add the rest of the ingredients and mix it up well!
5. Shape them into patties and refrigerate for 15 minutes
6. Since all the ingredients are already cooked, you can eat them as is, or you can bake them for a little to give them a little crisp. (I baked them at 400 degrees for about 8 minutes)
There were a lot of patties so I individually wrapped a few in plastic wrap to save for lunch! Also, I recommend adding more spices, onions and perhaps using non-greek yogurt. I think they would have been a little less dry. But I served them to my friends with a few dips from the local farmer’s market, and it was delicious!