MOROCCAN-STYLE GREEN PEA FRITTERS pistachio date couscous, roasted cauliflower, green goddess dressing

Good

% Daily Values based on a 2,000 calorie diet

Step 1

MAKE MIXTURE & FORM FRITTERS Preheat oven to 400 degrees. Place peas, breadcrumbs, 1/3 cup of the flour (reserve remaining flour for another use), and about 2 teaspoons of the green goddess dressing in a food processor.* Season with about half of the Moroccan-style seasoning, about ½ teaspoon salt, and a pinch of pepper. Pulse ingredients for a few seconds to form a cohesive mixture. Transfer mixture to a medium bowl. Lightly wet hands with water. Using a tablespoon, scoop and form mixture into 10 fritters, about ½ inch thick. Place fritters on a plate. Transfer to refrigerator. Let set at least 10 minutes. *If you don’t have a food processor, place peas in a medium bowl. Mash with a potato masher (or fork) into a chunky purée. Add breadcrumbs, 1/3 cup of the flour, and about 2 teaspoons of the green goddess dressing. Season with about half of the Moroccan-style seasoning, about ½ teaspoon salt, and a pinch of pepper. Using your hands, fold and compress the mixture until well combined, 1-2 minutes.

Step 2

PREP Cut cauliflower into bite-size pieces if necessary. Roughly chop pistachios. Cut dates widthwise into slices, about ¼ inch thick. Thinly slice scallion; discard root end.

Step 3

ROAST CAULIFLOWER Place cauliflower on a lightly oiled, foil-lined baking sheet. Drizzle with about 1½ tablespoons cooking oil. Season with remaining Moroccan-style seasoning, ¼ teaspoon salt, and a pinch of pepper. Stir to coat. Spread out in a single layer. Roast 22-24 minutes, or until fork-tender, stirring halfway through.

Step 4

COOK COUSCOUS Bring 1¼ cups water, vegetable stock concentrate, and about ½ teaspoon salt to a boil in a small pot. Add toasted pearl couscous to boiling water. Stir, then reduce heat to medium-low. Simmer 11-14 minutes, or until couscous is al dente and water has absorbed. Remove from heat. Drizzle with about 1 tablespoon olive oil. Stir to coat. (You’ll finish the couscous in Step 6.)

Step 5

COOK FRITTERS Heat about 2 tablespoons cooking oil in a large nonstick pan over medium heat until shimmering. Once pan is hot, add fritters. Cook 4-5 minutes on each side, or until evenly browned. Transfer fritters to a paper-towel-lined plate. Sprinkle with salt.

Step 6

FINISH COUSCOUS Add pistachios and dates to pot with couscous. Stir to combine. Season with salt and pepper to taste.

Step 7

PLATE YOUR DISH Divide pistachio date couscous and roasted cauliflower between plates. Fan Moroccan-style green pea fritters over top of couscous. Drizzle fritters with remaining green goddess dressing. Garnish with scallion. Enjoy!