3 Videos | Photo: Couscous Cakes Recipe
Ingredients
- Kosher salt
- 1 cup couscous
- 1/4 cup finely chopped pistachios nuts
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 large eggs, lightly beaten
- Freshly cracked black pepper
- 3 tablespoons extra-virgin olive oil
Directions
In a medium saucepan, salt 1 1/4 cups water and bring to a boil. Whisk in the couscous. Turn off the heat, cover and let stand for 5 minutes. Transfer the cooked couscous to a bowl and mix in the nuts, parsley and egg. Season with salt and pepper. With damp hands, form the couscous into 4 patties, about 1-inch thick (about the same thickness of your first thumb joint).
Heat the oil in a 12-inch nonstick pan over moderate heat until hot but not smoking. Carefully place the couscous cakes in the pan and cook until golden, turning once, about 5 minutes per side. Remove from the heat and serve.
BYOC: The thing I love about making cakes is I can really throw anything in there. Sticking with the Middle Eastern theme, dates would add a nice texture to these. Plus, you can break up leftovers in a pan for an alternative to fried rice. You can throw any herb in here - basil, thyme or oregano.
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By dbpolite_12199366
Aiken, 80
on August 05, 2012
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This is a great "basic" recipe - Add other items to Couscous water - I added cooked ground sausage, onions, green peppers, garlic and I did use one of the flavored coucscous - Also a must, as noted, is to let the couscous cool all the way, place in the fridge for about 1-2 hours - then fry
I've made these several times with different ingredients and they always taste great
By MasonCityRoss
on December 06, 2011
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We would rate these cakes higher, but they fell apart before getting them into the pan.
Next time we will use the great advice given by HPMSU and we will use chicken broth or other flavored liquid to increase the flavor.
By HPMSU
on November 17, 2011
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Agree with other users on the taste - you must use a FLAVORED couscous as well as chicken broth instead of water.
The secret to making perfect "cakes" is forming them in Ramekin dishes. Pack the couscous in tight, run a thin knife around the edges, then quickly turn the ramekin dish over. They should fall right out in perfectly formed patties. Use a spatula to gently place them into the pan.
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