Herbed Couscous Cakes With Cheese Recipes

HERBED COUSCOUS

Steps:

• heat up one tbsp of the olive oil in a small sauce pan over medium to high heat
• sautée onion until transparent, about 2-3 mins
• add garlic and sautée until frangrant, about 1 minute
• add dry couscous and stir
• add salt, stir
• add water* thyme and bay leaf
• bring it to a boil then reduce to a slow simmer
• cover and let it simmer until all the water has been absorbed (about 10 mins)
• after all liquid has been absorbed, remove the thyme sprig and the bay leaf and discard
• add remaining tbsp of olive oil, the parsley and the lemon zest, stir to combine

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.

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.

HERBED COUSCOUS

Steps:

• Bring water, 1 tablespoon salt, and butter to a boil. Add couscous, remove from heat and stir quickly and thoroughly. Cover for 5 minutes. Moisture will be absorbed. Fluff with a fork. Add scallions, Spanish onion and rice wine vinegar.

HERBED COUSCOUS

Steps:

• Bring the stock and oil to a boil, stir in the couscous, remove from heat, cover and set aside for five minutes.
• Fluff with a fork, fold in the parsley and chives, season to taste with salt and pepper and keep covered until ready to serve.

ISRAELI COUSCOUS AND CHEESE

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir couscous in the melted butter until slightly toasted, 2 to 3 minutes.
• Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until most of the stock is absorbed and the couscous have plumped, 6 to 7 minutes.
• Stir heavy cream and pimientos into couscous; add cayenne pepper and cook until couscous is tender, 2 to 3 minutes. Add more broth if needed.
• Remove from heat and stir in Cheddar cheese until melted; add chives and stir to combine. Season with salt, black pepper, and cayenne pepper to taste.

LEEK & CHEESE COUSCOUS CAKE

Steps:

• Pour 450mls (scant 2 cups) of boiling water over the couscous in a heatproof bowl.
• Cover and allow to stand until all the water is absorbed, about 15mins.
• Heat 1Tbsp of the oil in a frypan and cook the leeks until they are tender.
• Remove leeks from pan with a slotted spoon and then stir them into the couscous.
• Add the grated cheese and salt & pepper to taste. Stir to mix.
• Heat remaining oil in frypan and add mixture, pressing down to flatten to form a cake.
• Cook over a gentle heat heat until underside is crisp & golden (about 15mins).
• Slide out onto a plate then invert back into pan to cook other side for about another 5-8 minutes.
• Slide out of pan and cut into wedges to serve.

GARLIC LEMON COUSCOUS CAKES

Steps:

• Combine water and salt in saucepan; bring to a boil. Add couscous; cover and remove from heat. Allow to stand for 5 minutes.
• Coarsely chop the garlic in a food processor. Add the mint and pulse until finely chopped. Add the chickpeas and remaining teaspoon salt and pulse until coarsely chopped.
• Uncover the couscous and fluff with a fork.
• In a large bowl, combine couscous, chickpea mixture, eggs, and lemon zest, mixing until well combined. Press the couscous mixture into a 1/4 measuring cup, smooth the top, and invert the measuring cup to release the cake onto a tray. Repeat with the remaining couscous mixture to make 8-9 cakes.
• Refrigerate for 10-15 minutes to allow the mixture to set.
• Heat 1 1/2 tablespoons oil in a large skillet over medium heat until simmering.
• Add about 5 of the couscous cakes to the skillet; use a spatula to lightly flatten to about 3/4-inch thickness.
• Cook, flipping once, until the patties are crisp and golden brown on both sides, about 3-5 minutes per side. Transfer the cooked patties to a paper and keep warm. Add the remaining 1 1/2 tablespoons olive oil to the skillet and cook the remaining cakes the same way.