Antipasto Couscous Cakes

By Food52
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1 cup grape tomatoes

2 cups couscous, cooked and chilled

1 clove garlic, minced

1/3 cup diced sopressata

1/2 cup grated parmesan cheese

1/4 cup kalamata olives, sliced

1.5 tablespoons red wine vinegar

2 tablespoons pine nuts, toasted

pinch crushed red pepper flakes

salt and pepper, to taste

1 egg

1 egg yolk

1/2 cup fresh basil, chopped

2.5 tablespoons all-purpose flour

olive oil, for frying

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