Crispy Potato and Turmeric Couscous Cups

Ingredients

The Crispy Tot Cups

• 1 bag (32 oz) frozen tater tots, thawed slightly
• Cooking spray or olive oil for greasing

The Roasted Garlic & Two-Bean Purée

• ½ can (15 oz) black beans, rinsed and drained
• ½ can (15 oz) cannellini beans (white kidney beans), rinsed and drained
• 1 head roasted garlic (cloves squeezed out)
• 1-2 tbsp olive oil
• 1 tbsp fresh lemon juice
• Salt and cumin to taste

The Jeweled Turmeric Couscous & Toppings

• ½ cup dry couscous
• ½ cup boiling water or vegetable broth
• ½ tsp ground turmeric (dissolved into the boiling water)
• ¼ cup feta cheese, crumbled into small chunks
• ¼ cup dried sour cherries (or pomegranate seeds), finely chopped
• ¼ cup toasted almonds, chopped into small bits
• Fresh basil sprigs (for garnish)
• Aleppo pepper (for dramatic dusting)

Directions

Bake the Crispy Tot Cups

1. Preheat your oven to 425°F (220°C). Generously grease a standard 12-count muffin tin with cooking spray.

2. Press the cups: Place 4 to 5 slightly thawed tater tots into each muffin cup. Use the back of a small spoon, a cocktail muddler, or a small glass to firmly press the tots down and up the sides of the cup, molding them into a tight nest shape.

3. Bake until crispy: Bake for 30-35 minutes until the potato shells are deeply golden brown, rigid, and completely crispy. Let them cool slightly in the tin before carefully removing so they hold their shape.

Blend the Earthy Bean Purée

1. In a food processor or high-speed blender, combine the black beans, cannellini beans, the squeezed cloves of a whole head of roasted garlic, olive oil, and lemon juice.

2. Blend until completely smooth and velvety. If it is too thick to swipe smoothly, add a splash of warm water or olive oil. Season to taste with salt and a pinch of cumin.

Steam the Turmeric Couscous

1. In a small bowl, combine the dry couscous and a pinch of salt. Pour the boiling water (mixed with the turmeric) over the couscous.

2. Cover tightly with plastic wrap or a plate and let it steam for 5 minutes. Fluff with a fork to reveal a vibrant yellow color.

3. The Confetti Mix: Gently fold the crumbled feta, chopped sour cherries, and half of the chopped toasted almonds directly into the warm couscous.

Plating

1. The Foundation: Spoon a tablespoon of the garlic bean purée onto the center of a wide white plate and use the back of the spoon to swipe it smoothly across the surface.

2. Nest the Cup: Place a hot, crispy tot cup right in the center of the purée swipe.

3. Mound the Topping: Fill the tot cup and pile it high with the jeweled turmeric couscous salad, letting a few pieces naturally tumble over the sides.

4. The Final Flourish: Replicate the image by dusting the entire plate and cup with a generous shower of Aleppo pepper and the remaining chopped almonds. Top the couscous mound with a pristine sprig of fresh basil and serve immediately!