In order to bring you the best organic produce, some ingredients may differ from those depicted.
Prosciutto-couscous fritters over romaine with coconut-basil dressing
Soy-Free, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 390 Calories/Serving
Bet you’ve never had couscous like this before. We combine pearl couscous with panko bread crumbs and bits of prosciutto, then fry them up for some deliciously savory fritters.
In your bag
- ½ cup pearl couscous
- 3 ounces sliced prosciutto
- 1 organic egg
- Sunbasket fritter blend (all-purpose flour - panko - baking powder)
- 1 organic romaine heart or other lettuce
- 1 organic Roma or other tomato
- Sunbasket coconut-basil dressing (coconut milk - lemon juice - basil - Parmesan - garlic)
Calories 390, Total Fat 16g (21% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 980mg (43% DV), Total Carb. 37g (13% DV), Fiber 5g (18% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 25g
Contains: Milk, Eggs, Tree Nuts (coconut), Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the couscous
Bring a medium sauce pot of generously salted water to a boil. Add the couscous and cook until just tender, 4 to 6 minutes. Drain the couscous and transfer to a large bowl. While the water is heating and the couscous is cooking, prepare the prosciutto.
Prep and crisp the prosciutto
- Coarsely chop the prosciutto, then separate the pieces. Set aside half for making the fritters.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add half the prosciutto and cook, stirring occasionally, until lightly browned and crisp, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.
Make the fritter patties; cook the fritters
To the bowl with the couscous, add the egg, fritter blend, and remaining uncrisped prosciutto, separating the pieces as needed; season lightly with salt and pepper and stir until well incorporated. Using wet hands and squeezing gently, form the mixture into six [twelve] 1-inch-thick patties.
In the same pan used for the prosciutto, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Add the patties and cook, turning once, until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a paper-towel-lined plate. While the fritters are cooking, prepare the salad.
Make the salad
- Trim the root end from the romaine heart; coarsely chop the leaves.
- Cut away the core from the tomato; coarsely chop the tomato.
In a large bowl, toss together the romaine, tomato, and coconut-basil dressing; season to taste with salt and pepper.
Transfer the salad to individual plates and top with the fritters. Sprinkle with the crisped prosciutto and serve.
- Fill a pot with water for the couscous.
- Line a plate with paper towels.
- Assemble the salad.
- Transfer the salad to plates.
- Sprinkle the dish with the crisped prosciutto.