Moroccan Couscous Cakes + Video
Moroccan Couscous Cakes are a 20 minute method to use up leftover couscous! Fry these up in no time at all for a great vegetarian meal.
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups cooked couscous ((See Note1))
- 3 large eggs
- 2 green onions (chopped fine)
- 2 cloves garlic (minced)
- 1/2 red bell pepper (small 1/4 inch dice)
- 2 tbsp fresh parsley (chopped)
- 2 tbsp flour
- 1 tsp ras el hanout
- 1/2 tsp kosher salt
- 2 tbsp olive oil (plus more if needed for frying)
Instructions
- 1
In a bowl mix all of the ingredients up excluding the oil. Mix well to incorporate thoroughly.
- 2
In a skillet (non-stick or cast iron) over medium heat add the olive oil.
- 3
Using a small ice cream scoop or 1/3 cup measure, press the couscous (condense pressing open hand on couscous to pack) and place scoop in the hot pan.
- 4
Allow to sauté for 2 minutes and then gently press down slightly to form a patty with a spatula. Cook another minute and flip carefully. Cook for another 2-3 minutes on other side.
- 5
Remove from pan to rest on paper towel and season with kosher salt. Serve with slices of fresh lemon and or tahini sauce, or tahini yogurt sauce.