CookEat Recipe
Rice and Couscous Filo Bites
Cooked rice and fluffy couscous are mixed with finely diced tomato, radish and capers. Serve on golden baked filo bases with lemon wedges.
Method
Steps
Step 1
Weigh the white rice and instant couscous dry. Cook the rice in 1.8 litres boiling water for its packet cooking time until tender, then drain well. In a heatproof bowl, pour the remaining 180 ml boiling water over the couscous, cover and leave for its full packet standing time, about 5–10 minutes. Fluff with a fork.
Step 2
Heat the oven to 180°C. Brush thawed filo lightly with 2 tablespoons olive oil, stack in three layers and cut into small squares. Press into twelve standard muffin wells to form shallow cups. Bake for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 3
Wash and finely dice the tomato and radish, draining excess tomato juice. Drain and chop the capers. Fold with the rice, couscous and remaining tablespoon oil.
Step 4
Wash and cut the lemons into wedges for serving. Spoon the grain topping onto the filo bases immediately before serving in twelve portions and offer the lemon wedges to squeeze over.
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Cooked 4 times