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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.05 Kcal (1428 kJ) | ||
| Calories from fat | 157.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.53g | 27% | |
|---|---|---|---|
| Cholesterol | 93mg | 31% | |
| Sodium | 42.22mg | 2% | |
| Potassium | 205.98mg | 4% | |
| Total Carbs | 35.93g | 12% | |
| Sugars | 0.65g | 3% | |
| Dietary Fiber | 3.04g | 12% | |
| Protein | 10.52g | 21% | |
| Vitamin C | 5.4mg | 9% | |
| Iron | 1.5mg | 8% | |
| Calcium | 37.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 375.65 Kcal (1573 kJ) | ||
| Calories from fat | 173.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.31g | 27% | |
|---|---|---|---|
| Cholesterol | 102.44mg | 31% | |
| Sodium | 46.51mg | 2% | |
| Potassium | 226.88mg | 4% | |
| Total Carbs | 39.58g | 12% | |
| Sugars | 0.72g | 3% | |
| Dietary Fiber | 3.35g | 12% | |
| Protein | 11.59g | 21% | |
| Vitamin C | 6mg | 9% | |
| Iron | 1.6mg | 8% | |
| Calcium | 41.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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