Garlic Lemon Couscous Cakes recipe
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Ingredients
- ¾ cup RiceSelect® Original Couscous 1 cup water 2 teaspoons kosher salt, divided 1 large garlic clove, peeled ¼ cup packed fresh mint ½ cup canned chickpeas, rinsed and drained 2 large eggs, lightly beaten 1 ½ teaspoons lemon zest 3 tablespoons extra-virgin olive oil, divided
Nutrition Info
- 287.3 caloriescarbohydrate: 32.7 gcholesterol: 93 mgfat: 13.2 gfiber: 3 gprotein: 8.9 gsaturatedFat: 2.3 gservingSize: -sodium: 1090 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Garlic Lemon Couscous Cakes
Directions
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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.