Baked Couscous Patties Food

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 PATTIES WITH CITRUS SAUCE

Steps:

• Grease cookie sheet. Heat water to boiling in 1-quart saucepan. Stir in couscous, salt and pepper; remove from heat. Cover and let stand 5 minutes.
• Melt margarine in 8-inch skillet over medium heat. Cook celery, onion, carrot and garlic in margarine, stirring occasionally, until vegetables are tender.
• Mix couscous, vegetables, bread crumbs, almonds, chives, egg and egg yolk. Shape mixture into 8 patties, about 1/2 inch thick. Place on cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Prepare Citrus Sauce. Heat oil in 10-inch skillet over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce.

COUSCOUS PATTIES

Steps:

• Place the couscous in a bowl and add 1 cup (250ml/8fl. oz) of boiling water and leave for 10 minutes or until the water has been absorbed.
• Fluff up with a fork.
• Heat 2 tablespoons of the oil in a large fry pan and fry the eggplant until soft and golden, then place in a bowl.
• Heat 1 tablespoon of the oil in the pan and add the onion, garlic, cumin and ground coriander.
• Cook over medium heat for 4 minutes or until soft, then add to the bowl.
• Heat the remaining oil and cook the capsicum for 5 minutes or until soft.
• Place in the bowl and stir well.
• Add the vegetable mixture to the couscous with the fresh coriander, lemon rind, lemon juice, yoghurt and egg and season to taste and mix well.
• Using damp hands, divide the mixture into four portions and form into large patties, they should be about 2cm thick.
• Cover and refrigerate for 15 minutes.
• Shallow fry the patties over medium heat for 5 minutes each side.
• Drain well and serve with yoghurt, can mix some mint into it.

COUSCOUS BAKE

Steps:

• Combine water and garlic salt in a large saucepan; bring to a boil.
• Remove from heat, and stir in couscous.
• Cover and let stand 5 minutes or until liquid is absorbed.
• Stir in black beans and next 7 ingredients.
• Spoon into a lightly greased 11 x 7 inch baking dish.
• Bake at 350ºF for 25 minutes, or until heated through.
• Sprinkle with sliced green onions.
• Cut spinach into thin strips and serve couscous misture over spinach.

BAKED COUSCOUS WITH TOMATO AND PESTO

Steps:

• Preheat oven to 200 C.
• Make spinach pesto by placing spinach, nuts, parmesan,1/2 cup olive oil, juice, salt and pepper in a small bowl.
• Mix to combine, set aside.
• Place tomatoes, thyme, olive oil,salt and pepper in baking dish.
• Toss to combine.
• Roast 20 minutes.
• Add couscous and pour over stock.
• Cover with foil and cook another ten minutes.
• Top with spinach pesto to serve.

BAKED COUSCOUS PATTIES

Steps:

• Pour the boiling water over the couscous.
• Cover, and let it stand.
• Heat the olive oil in a skillet.
• Saute the chopped onion till golden brown.
• Add the green chillies and bell pepper and saute till tender.
• Add the tomatoes and cook till the juices dry.
• Add mustard powder, cumin powder and salt and stir for a minute.
• Remove from the heat and wait for the mixture to cool down.
• Fluff up the couscous with a fork and add the cooked mixture to it, stirring well.
• Add the yoghurt and season with oregano.
• Preheat the oven to 175°F.
• Take handfuls of the couscous mixture and shape into patties.
• Place the patties in a lightly greased baking tray.
• Bake until patties are golden brown and crisp--it took me 12 minutes.