Couscous Cakes. In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. In a large bowl, combine couscous, chickpea mixture, eggs, and lemon zest, mixing until well combined.
There are three main types of couscous. Moroccan – this is the smallest of couscous and the most common found in the stores; Israeli – a larger couscous. These couscous cakes are a busy person's lifesaver. You can have Couscous Cakes using 6 ingredients and 8 steps. Here is how you cook it.
Ingredients of Couscous Cakes
- It’s 2 cup of Cooked Couscous (I always use Roasted Garlic flavored).
- You need 2 of Eggs, beaten lightly.
- It’s 1/4 cup of parmesan cheese.
- Prepare 1 tbsp of Fresh basil, chopped.
- Prepare 2 tbsp of Flour.
- Prepare 1/4 cup of Olive Oil.
They are a great make-ahead dish and freeze fantastically. If you find yourself constantly on the go but want a healthy meal or snack, this is the perfect recipe for you! In a large non-stick frying pan, heat the oil over medium heat. Repeat with the remaining couscous mixture.
Couscous Cakes instructions
- In a bowl, combine couscous, eggs, cheese and basil. Mix well with hands..
- Sprinkle flour over the top and mix again..
- Heat olive oil in medium skillet..
- Form couscous mixture into patties. (I use a 1/2 cup measuring cup, pushing the mix in lightly and then turning it out into the pan).
- Gently press the cakes down with a spatula to flatten slightly..
- Brown on both sides until golden, about 3 minutes per side..
- Drain cakes on paper towels to remove excess oil.
- Serve. I always like to serve with thickly sliced tomatoes, but they are delicious all on their own..
Serve the couscous cakes with mango chutney. I am always on the lookout for unique couscous recipes. It's so easy to make but DH thinks it's bland. I saw Giada make cakes one day with the couscous so that inspired me to create my own. This was a hit with my family.