Corn Cakes with Wasabi-Lime Dipping Sauce

Yesterday, Ellie and I bundled up to do our three mile walk around the river path. The sky was slate gray.  After our trek in the arctic tundra, which is wintertime in New England,  I whipped up something deliciously summery. I needed sunshine on my plate.

Lemon Scallion Couscous Cakes

These lemony couscous cakes get their moisture and flavor from lots of scallions, the larger the better. If you can only find small scallions then just use more of them. I like to serve these cakes with my Moroccan Chickpea Tagine, my  Moroccan Eggplant Tagine or a Persian Salad (recipe below). But, they're equally good with salsa, chutney, yogurt or creme fraiche and a squeeze of fresh lemon juice or lime juice. Sometimes I make them for lunch and serve them with lemon, creme fraiche and roasted veggies.

Harissa is a Moroccan spice blend that gives them a little heat. You can swap the harissa for sriracha sauce or ground red pepper with good results.