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Couscous patty with speck.

Couscous Patties with Smoked Prosciutto

Course Appetizer
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 18
Author Joe Boyle


  • 1/2 cup couscous
  • 3/4 cup water
  • 1 tsp Better than Bouillon , seasoned vegetable base
  • 2 tsp chopped fresh thyme
  • 2 tsp chopped fresh Italian parsley
  • 1 tsp dried chives
  • 1/2 tsp pepper
  • 1 egg
  • 1 heaping tbsp cream cheese
  • olive oil for frying
  • 4 tbsp softened cream cheese
  • 1 tbsp dried chives
  • 1 to 2 tsp half and half
  • pinch of salt
  • 5 slices smoked prosciutto , cut lengthwise then halved making 4 pieces
  • dried fruit , cherries, figs, raisins
  • Fresh chives for garnish


  • Boil water in a small sauce pan with vegetable bouillon, remove from the stove and stir in the couscous, then cover for 5 minutes.
  • Add the thyme, parsley, chives and pepper to the couscous and combine.
  • In a separate bowl, mix the egg with a heaping tablespoon of room temperature cream cheese until smooth.
  • Add the egg mixture to the couscous and stir to mix well.
  • Use a #100 cookie scoop to portion the patties, drop into your palm and form into a small patty.
  • Heat olive oil on medium in a skillet and fry the patties until browned, turn and brown the other side, about 3 minutes per side. (I used a small skillet and fried 6 at a time)
  • Mix 4 tbsp soft cream cheese with 1 tbsp dried dill and mix in 1 or 2 tsp of milk or half and half.
  • Place the cream cheese in a piping bag and use a small star tip and pipe a small amount onto each couscous patty.
  • Add a piece of prosciutto and some dried fruit, garnish with fresh chives.
  • Serve refrigerated or at room temperature