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- Level: Easy
- Total: 30 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 333
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 93 mg
- Sodium
- 209 mg
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 333
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 93 mg
- Sodium
- 209 mg
Ingredients
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.
