Cous Cous Cakes
Yield: 4 servings.
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 left overs in pan for an alternative to fried rice. You can throw any herb in here, basil, thyme or oregano.
Ingredients
- 1 1/4 cups water
- kosher salt to taste
- 1 cup couscous
- 1/4 cup finely chopped pistachios nuts
- 1/4 cup finely chopped flat leaf parsley
- 2 large eggs, lightly beaten
- 3 tablespoons extra virgin olive oil
Method
- In a medium saucepan bring water and salt to a boil and whisk in couscous. Turn off the heat, cover and let stand for 5 minutes. Transfer cooked couscous to a bowl and mix in nuts, parsley and egg. Season salt and pepper. With damp hands form couscous into 4 patties, about 1-inch thick. (about the same thickness of your 1st thumb joint)
- Heat oil in a 12-inch non-stick pan over moderate heat until hot but not smoking. Carefully place the couscous cakes in pan and cook until golden turning once, about 5 minutes per side. Remove from heat and serve.