Couscous Cakes

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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.

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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.

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I enjoyed this recipe! I I did have a bit of truble keeping the cakes together and packed. They were still good.

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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.

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I couldn't find mango chutney so I used mango jelly. It really did not help the dryness of the cakes.

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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.

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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!

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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!

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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.

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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.