Herbed Couscous Cakes With Cheese |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I am always on the lookout for unique couscous recipes. It's so easy to make but DH thinks it's bland. I saw Giada make cakes one day with the couscous so that inspired me to create my own. This was a hit with my family. I served them with sauteed mushrooms with a garlic, wine sauce and Best Roasted Chicken You'll Ever Have!! for one of the most delicious meals. One note, I always prepare the couscous in chicken broth instead of water for extra flavor but it can also be done in vegetable broth. Add more cheese/herbs or a different variety according to your tastes. I think feta and oregano would be great. Ingredients:
2 cups cooked couscous |
2 green onions, minced |
2 eggs, lightly beaten |
1/4 cup fresh parsley, chopped |
2 teaspoons fresh basil, minced |
1/4 cup parmesan cheese, grated |
1 lemon, zest of |
2 tablespoons flour |
kosher salt & freshly ground black pepper |
olive oil |
Directions:
1. In a large mixing bowl, using your hands, mix the couscous, eggs, parsley, onions, basil, cheese, lemon zest, and salt and pepper.
2. Sprinkle the mixture with the flour and mix again.
3. Form the cakes to the size you want, I made cakes about 2 round.
4. Heat the olive oil in a skillet and fry the cakes until golden brown, about 2-3 minutes on the first side and 2 minutes on the other side.
5. Remove from the pan and let them drain on paper towels to remove some of the oil before plating up.
6. Salt and pepper again to taste.
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