Couscous Cakes

Total Time:
22 min
Prep:
6 min
Cook:
16 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 cups cooked couscous, prepared according to package instructions and cooled
  • 1/4 cup chopped fresh cilantro leaves
  • 1 egg
  • 1 egg yolk
  • 1 1/2 teaspoons ground coriander
  • 1 lemon, zested
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 1/4 cup olive oil
  • 1/3 cup mild mango chutney
Directions

In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.

In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.

Serve the couscous cakes with mango chutney.


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    My whole family loved these! I made exactly as directed and they held together fine. I did refrigerate them for a few hours before frying though. I loved the hint of lemon from the zest. Will definitely make these again as I always seem to make more couscous than necessary for one day.
    I tried the recipe as written and frying it was a mess. So I went to baking the cakes in the oven, and they came out MUCH better. I flip them half way through. I use a 350 degree oven and bake the cakes 20 minutes, turning them at 10 minutes. I serve with salsa or peach-mango salsa. I probably use a little more flour, too--just to get them to stick together better. With a gluten intolerant person in the household I use left-over quinoa and a rice flour blend for the regular flour--they are a big favorite with everyone whether made with couscous or quinoa.
    Not a huge fan of this recipe. It was a little bland and called for much more ground coriander and salt that what was in the recipe. I also used them with mango salsa and mango chutney,and although those things helped, I probably wouldn't make them ever again.
    I enjoyed this recipe! I I did have a bit of truble keeping the cakes together and packed. They were still good.
    I couldn't find mango chutney so I used mango jelly. It really did not help the dryness of the cakes.
    We had cous cous for dinner, and I found this recipe and used my leftovers to make these cakes for lunch!! Perfect way to make 2 meals out of one.
    I make these every time I roast a chicken. Whatever herbs I use in chicken, I add to the recipe to echo the flavors. Rosemary is my favorite to add, since it goes with the lemon so well (thyme is also great!). I have never added flour, but I do always refrigerate the mixture before putting them in the pan. Because we are trying to cut oil out of our diet, I am going to try to bake these the next time I decide to make them. They are simple, delicious, and a great alternative to rice or pasta if you are a meat-starch-vegetable girl like me. They are a little rustic and sometimes don't keep their perfect shape, but I am a very rustic cook so I like it that way. Great recipe!
    These were very simple to make. I did add an extra tbsp. of flour but probably because I used xtra large eggs. I really liked the lemon flavor and crunchy texture. I did not make the mango sauce but made a spicy mayo instead which was perfect. I also used curry instead of coriander. I will be making them again!
    I use extra large eggs and with a bit of mayo, as suggested, they held together nicely after chilling. Also used dill and parsley--very nice over mixed salad greens. If you watch that fridge door, it hesitates for a sec and then closes on its own.
    Lori from Somerset...your topping ideas sounded real good. I am going to try this receipe and try your toppings. Not sure I want the mango chutney. Not into chutneys.
    Love to know if these can be made ahead and frozen. Anyone tried it??
    These were really good and easy to make, but not as quick as the cooking time suggests. The lemon zest is the star flavor.
     

     
    I ended up serving these over mixed greens with a variety of fixings -- a bit of Bobby Flay's red cabbage slaw w/ citrus vinaigrette (made extra to use as dressing), diced tomatoes & cucumbers, avocado, & queso fresco cheese (feta would have worked too but actually might have been too strong a flavor). I also whipped up a topping for the cakes & dollopped a little bit on each -- plain greek yogurt, coarse dijon mustard, garlic powder, black pepper. Served with lemon wedges for presentation, as again the lemon zest really added to the cous cous cakes. And did not serve w/ marmelade.
     

     
    I cooked the cous cous the night before and kept it in the fridge, it might have gotten too cold because it was a little clumpy and I had to spend some time breaking apart the clumps with a fork.
     

     
    After I formed the cakes I put them on a plate and then in the freezer for about 20 minutes so they would form better before frying. Worked for me, but didn't try without doing that so not sure how it would have worked otherwise.
     

     
    Yum!
    I was looking for a recipe since I made some couscous a little too wet. I subtracted the flour andI added a sprinkle of dried onion flakes and pinenuts and it turned out terrific. YUM!
    I love couscous so I was so excited to try this however I was disappointed at how blah these turned out. I added finely chopped peppers, a little feta cheese and a couple of dashes of red pepper flake to get some flavor.
    I found these to be ho-hum. My family of 9 agreed and we won't be making these again. It helps to spray a little PAM on the palms of your hands when putting the patties together.
    made these with a few alterations..
     
    they didn't seem to be holding the form so I added about a 1.5 Tablespoons of mayo (like when making crab cakes) and PANKO bread crumbs, about 1/4 cup. I also added a few squeezes of lemon and 2 chopped green onions. Fried 'em up and served them with a poached egg on top with hollandaise. The crunch and texture wen perfectly with the soft eggs and smooth sauce.
    very yummy even my family loves it and im 9 and i love to cook!
     
    This recipe is so yummy but instead of cilantro
     
    I used dill and parsely. I am not a fan of cilantro. I also used a hint of cayenne pepper gotta have that kick. Love Giada...
    Quick and easy. I used a box of flavored couscous (garlic/parmesan) and the result was fantastic. Chilling the patties in the fridge for an hour or so definitely helps them firm up for frying. So good, so healthy. What's not to love?
    We loved this recipe! It's such a different and great way to have couscous!
    This recipe is a very creative way to use left over couscous. I thought that the cakes were kind of bland though. They did pair nicely with the lamb chop recipe from this episode. I don't think I would make it again, but not a bad side dish if you have couscous on hand.
    This recipe is easy and produces a great treat... it reminds me a lot of potato latkes, The topping is important to your degree of enjoyment. I tried it with the mango chutney but preferred chipotle pepper and adobo sauce on cakes 2 and 3. (My family preferred the mango.) The couscous cake itself was crispy, and the cilantro was refreshing. The online recipe does not include two steps that the TV show did... 1) start with all ingredients at room temperature; and 2) put the formed cakes in the fridge for a while before attempting to fry them. Fortunately I had seen the episode, so I jotted the notes on my recipe after I printed it. I think cooling in the fridge and allowing the cakes to come together is probably important. I bet these would be delicious with tzatziki sauce or a chunky cucumber raita. I definitely will make these again, especially for a party since they will be liked by everyone but especially by our vegetarian friends.
    Didn't like these texturally. Grainy and chewy, on the dry side. Won't make again. Would rather use leftover couscous for a salad next time.
    I followed this recipe as is and it is perfect, as is every single recipe of Giadas I have ever made - and I make A LOT ! I just hate when idiots blame the chef for their stupid mistakes, it just shows their ignorance. This recipe is as simple as it gets. If you cannot follow this, don"t blame Giada for you stupidity - take a basic cooking class!!! Sincerely, Tired of Nasty Reviews
     

     
    I had some leftover couscous and i looked up the recipe and read the reviews. I made some revisions that worked for me, I used the egg and flour but I also added about 1 to 2 tablespoons of mayonnasie to the mix. I make patties from varous meats and this always works as a binder. I also changed the spices, using oregano, basil, parsley and a pinch of cayenne. this combination worked better with rest of my meal. Everyone LOVED them. It is a great use for leftover couscous that almost always gets thrown out. GREAT RECIPE GIADA!
    Giada Loved this recipe but I am responding more to the response you recieved from Russeville, AR on 1-13-09. What a rude person you are.. O.K. so you didn't like the recipe. That gives you no reason to attack Giada the way you did. That only shows your true colors.
     

     
    Now to Giada..
     

     
    Don't pay any attention to reviews like this. They are mean and uncalled for .
     

     
    Just Remember.. There are people who Love You and Love your shows.. My husband and I are just two of those people.. Although, I don't know you personally I have been waching you for years and will for years to come. I see a woman who is not only beautiful on the outside but also on the inside.
     

     
    JUST REMEMBER THE GOOD AND NOT THE NEGATIVE
    I don't know why there are comments for new cooks on it being a difficult recipe. The gluten in this recipe (the stuff that holds the cakes together) is the flour and egg. I used a full box of couscous (Near East 10 oz. pkg) ommitted the flour and added 2 eggs. The cakes came together immediately. This is a recipe where you are only limited by your imagination. Couscous has a very mild flavor so the cakes are bland without flavor or a good dipping sauce. I made these with lemon, fresh parsley and parmasean cheese. My husband dipped them in maple syrup! Being from Maryland, where crab cakes rule, these little cakes would be great with backfin crab added. You could also make them into fish or chicken cakes. Super easy and a great new way to serve coucous. Thanks Giada!
    I read the reviews before I made this recipe, and I was a little intimidated. But it was very easy, and very, very good. I cooked the couscous in beef broth, only added salt and pepper and curry and lots and lots of lemon zest and lemon juice. It was sticky on the hands, but the patties went together very well. This is now one of my favorite recipes!
    calm down people. I liked them and thought they were easy to make. If your a novice chef, I would not try this dish out for a dinner party, just try it out first with family. I love Giadas style and how she simplifies dishes, the way they should be. I think her new show is fresh and I love her surroundings. I think change is good.
    This recipe is ok.
     
    I'm more curious,,,,, I thought Giada doesn't like Cilantro. Why would she use the ingredient that she does not like or she is not familiar with?
     
    I'm so confused with her new show. I loved her old show but not new show.
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