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INGREDIENTS
| Patties:
|
| 1 |
cup
water |
| 2/3 |
cup
uncooked couscous |
| 1/2 |
teaspoon
salt |
| 1/4 |
teaspoon
pepper |
| 1 |
teaspoon
butter |
| 1 |
medium
stalk celery, finely chopped (1/2 cup) |
| 1 |
small
red onion, finely chopped (1/4 cup) |
| 1 |
small
carrot, shredded (1/3 cup) |
| 2 |
cloves
garlic, finely chopped |
| 1 |
cup
fine seasoned breadcrumbs |
| 1/3 |
cup
toasted, chopped pecans |
| 1 |
tablespoon
chopped fresh chives |
| 1 |
egg |
| 1 |
egg
yolk |
| 2 |
tablespoons
canola or safflower oil |
| |
| Sauce: |
| 2 |
teaspoons
cornstarch |
| 1 |
teaspoon sugar |
| 1/2 |
teaspoon
salt |
| 3/4 |
cup
apple cider |
| 1 |
tablespoon
fresh lemon juice |
| 1 |
teaspoon
grated orange peel |
| 2 |
tablespoons
currants |
| 1
1/2 |
teaspoons
chopped fresh chives |
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Heat
water to a boil in a 1-quart saucepan coated with DuPont SilverStone®
non-stick. Stir in couscous, salt and pepper. Remove from heat;
cover and let stand 5 minutes.
Melt
butter in an 8-inch skillet coated with DuPont SilverStone®
non-stick over medium heat. Cook celery, onion, carrot, and garlic
in butter, stirring occasionally until vegetables are tender.
Mix
couscous, vegetables, breadcrumbs, pecans, chives, egg, and egg
yolk. Shape the mixture into 8 patties, about 1/2-inch thick. Place
on baking sheet coated with DuPont SilverStone® non-stick. (Cover
and refrigerate at least 1 hour, if you have time.)
Preheat
oven to 350°. Place chilled patties on a baking pan coated with
DuPont SilverStone® non-stick. Brush patties with oil and cover
with foil. Bake for 20 minutes until golden brown. Remove foil and
bake for an additional 5 minutes.
To
make the sauce, mix cornstarch, sugar, and salt in a 1-quart saucepan.
Gradually stir in juices and orange peel. Bring to a boil, stirring
constantly, until thickened. Stir in currants and chives.
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