Golden Pesto-Feta Couscous Savory Cakelets with Sun-Dried Tomato Swirl

Elevate your appetizer game with these irresistible Golden Pesto-Feta Couscous Savory Cakelets! These delightful bites feature fluffy couscous infused with vibrant basil pesto, salty feta cheese, and chewy sun-dried tomatoes, baked to a beautiful golden crisp. Each cakelet is crowned with a luscious, tangy whipped feta swirl, offering a burst of Mediterranean-inspired flavors in every bite, making them a unique and trending homemade treat.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup (170g) instant couscous
• 1 cup (240ml) hot vegetable broth
• 1/2 cup (120ml) prepared basil pesto
• 1/2 cup (80g) crumbled feta cheese
• 1/4 cup (40g) finely chopped sun-dried tomatoes (oil-packed, drained)
• 2 large eggs, lightly beaten
• 1/4 cup (30g) all-purpose flour
• 1 tbsp olive oil, plus extra for greasing
• Salt and freshly ground black pepper to taste
• For the Whipped Feta Swirl:
• 4 oz (115g) block feta cheese, crumbled
• 2 tbsp plain Greek yogurt
• 1/2 tbsp olive oil
• 1 tsp fresh lemon juice
• 1 tbsp finely chopped fresh parsley (for garnish, optional)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or silicone mold.
2. In a medium bowl, combine instant couscous and hot vegetable broth. Cover and let stand for 5 minutes, or until liquid is absorbed and couscous is fluffy. Fluff with a fork.
3. Add pesto, crumbled feta, chopped sun-dried tomatoes, beaten eggs, flour, and 1 tbsp olive oil to the couscous. Season with salt and pepper to taste. Mix until just combined, being careful not to overmix.
4. Evenly divide the couscous mixture among the prepared muffin cups, filling each about 3/4 full.
5. Bake for 20-25 minutes, or until the cakelets are golden brown on top and firm to the touch.
6. While cakelets bake, prepare the whipped feta swirl: In a small food processor or with an immersion blender, combine crumbled feta, Greek yogurt, 1/2 tbsp olive oil, and lemon juice. Blend until smooth and creamy. If too thick, add a tiny bit more yogurt or water, a teaspoon at a time.
7. Remove cakelets from the oven and let cool in the tin for a few minutes before transferring to a wire rack to cool slightly.
8. Once slightly cooled, pipe or spoon a generous dollop of whipped feta swirl on top of each savory cakelet. Garnish with fresh parsley if desired. Serve warm or at room temperature.

Chef's Note

For an extra layer of flavor and texture, a sprinkle of toasted pine nuts or finely chopped Kalamata olives can be added to the couscous mixture. Ensure your feta is good quality for the best whipped texture.

Make-Ahead Tips

The couscous cakelet batter can be prepared up to 1 day in advance and stored covered in the fridge. Bake fresh when ready to serve. The whipped feta can also be made ahead and stored covered in the fridge for up to 3 days. Swirl just before serving.

Substitutions

Swap basil pesto for sun-dried tomato pesto or a spinach-artichoke variety. If you don't have feta, goat cheese or ricotta salata could work as an alternative. For a gluten-free option, use gluten-free all-purpose flour.