I have no idea how I came across this recipe but I'm so glad that I did - these couscous cakes are a great way to use up leftover couscous (but I'll also make fresh couscous just to have these any time!), are easy and pretty quick, good hot or cold, and even Dave likes them so it's a keeper recipe for sure!
I made a couple changes but will print the original recipe and you can decide how to make them - I omitted the chives, used dried parsley instead of fresh, added about 1 t. Italian seasoning, and I baked them instead of frying (350' for 10 minutes until browned, flip and cook a few more minutes until browned on the other side).
Couscous is super simple and quick to make btw. In a glass measuring bowl put 1 cup of dried couscous, 1 cup very hot water, a drizzle of olive oil, and a dash of salt. Cover and let sit for 5 minutes, fluff with a fork. We have an insta-hot tap, or you can heat the water in the microwave or stove-top to get it really hot.
- 2 cups cooked couscous, cooled
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon finely chopped fresh chives or fresh parsley
- 2 whole eggs, lightly beaten
- ½ cup shredded cheddar cheese
- 1 Tablespoon oil (canola, vegetable, or olive)
- In a bowl combine couscous, salt, pepper, chives and eggs.
- Fold in cheddar cheese.
- Form couscous mixture into patties.
- Heat oil in a large saute pan. Place half of the couscous patties in hot pan.
- Cook 3-4 minutes per side or until golden brown.
- Remove from heat and repeat with remaining patties. Use additional oil if needed.
recipe Found here at beyond the chicken coop
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