Greek Couscous Cakes Recipes

COUSCOUS CAKES

Steps:

• In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.
• In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.
• Serve the couscous cakes with mango chutney.

COUSCOUS CAKES

Steps:

• 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.

COUSCOUS CAKES WITH TOMATO-GARLIC RAGOUT

Steps:

• Put the water into a saucepan over high heat.
• When the water comes to a boil, add the salt, pepper, and couscous.
• Remove the pan from the heat, cover it, and let it sit undisturbed for 5 minutes.
• Fluff the couscous by lightly running a fork or whisk back and forth in the pan, starting with the top layer and gradually working your way down.
• In a large bowl, whisk the eggs; slowly whisk in the flour.
• With a spoon, stir in the parsley and the blue cheese.
• Add the couscous and chill the batter for 30 minutes.
• SAUCE:.
• In a medium saucepan, heat 1 Tbsp olive oil; add the onion.
• Sauté over medium heat for 5 minutes, stirring occasionally.
• Add the garlic and sauté for 5 minutes more.
• Add the tomatoes, white wine, and water.
• Let the ragout simmer for 10 to 15 minutes, until it has the consistency of a thick sauce.
• Season it with salt and pepper and keep it warm.
• When the couscous mixture has cooled, heat a large skillet with 1 Tbsp olive oil over medium-high heat.
• When the oil is hot, drop couscous batter onto the skillet to form 3-inch cakes.
• Sear them on one side for about 3 minutes, or until the undersides are golden brown.
• Flip them with a spatula and sear them on the other side, for about 3 minutes.
• Remove the cakes to a plate and add more batter to the pan.
• Continue making cakes until all the couscous batter is used.
• You should have 3 cakes per person.
• Serve the cakes hot on top of the warmed tomato-garlic ragout.

HERBED COUSCOUS CAKES WITH CHEESE

Steps:

• In a large mixing bowl, using your hands, mix the couscous, eggs, parsley, onions, basil, cheese, lemon zest, and salt and pepper.
• Sprinkle the mixture with the flour and mix again.
• Form the cakes to the size you want, I made cakes about 2" round.
• 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.
• Remove from the pan and let them drain on paper towels to remove some of the oil before plating up.
• Salt and pepper again to taste.

KITTENCAL'S GREEK COUSCOUS

Steps:

• Bring the 1-1/2 cups chicken broth to a boil in a medium saucepan; stir in the couscous and oregano, remove from heat; cover, and let stand 5 minutes.
• Fluff with a fork.
• Combine the couscous with tomatoes and the next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
• Combine 1/4 cup water with the remaining ingredients; stir well with a whisk.
• Pour over the couscous mixture, tossing gently to coat.
• Season with black pepper and salt.