Couscous Cakes (Claire Robinson) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
kosher salt |
1 cup couscous |
1/4 cup finely chopped pistachios nuts |
1/4 cup finely chopped fresh flat-leaf parsley |
2 large eggs, lightly beaten |
freshly cracked black pepper |
3 tablespoons extra-virgin olive oil |
Directions:
1. 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).
2. 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.
3. 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.
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