COUSCOUS CAKES
Provided by Giada De Laurentiis
Categories appetizer
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
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 CHEDDAR CAKES
Couscous made into crispy cheddar cakes.
Provided by Kathy
Categories Appetizer
Time 30m
Number Of Ingredients 7
Steps:
- In a bowl combine couscous, salt, pepper, chives and eggs.
- Fold in cheddar cheese.
- Form couscous mixture into patties.
- Heat olive oil in a large saute pan. Place half of the couscous patties in hot pan.
- Cook 3-4 minutes per side or until golden brown.
- Remove from heat and repeat with remaining patties.
Nutrition Facts : Calories 35 kcal, ServingSize 1 Patty, Carbohydrate 3 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 63 mg, Fiber 1 g, Sugar 1 g
HERBED COUSCOUS CAKES WITH CHEESE
I am always on the lookout for unique couscous recipes. It's so easy to make but DH thinks it's bland. I saw Giada make cakes one day with the couscous so that inspired me to create my own. This was a hit with my family. I served them with sauteed mushrooms with a garlic, wine sauce and Recipe #222254 for one of the most delicious meals. One note, I always prepare the couscous in chicken broth instead of water for extra flavor but it can also be done in vegetable broth. Add more cheese/herbs or a different variety according to your tastes. I think feta and oregano would be great.
Provided by Penny Stettinius
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
COUSCOUS HERB CAKES WITH DRIED FIGS, PROSCIUTTO AND CREAM CHEESE WITH CHIVES
A delicious appetizer with sweet and savory flavors to start your meal or get together on a right note.
Provided by Ursalicious
Yield 8 cakes
Number Of Ingredients 17
Steps:
- Pour salted boiling water over couscous and cover the dish. Let sit for about 5 minutes or until the couscous has absorbed all the water. Fluff it with forks and add the rest of the herbs and spices (thyme, chives, parsley and pepper). You can of course add as many herbs as you like.
- Beat the egg and add a heaping table spoon of cream cheese. Whisk well and mix into the couscous. Add grated cheese if you like, but you can also completely omit it. Mix well until you get a mixture that you can form into little cakes.
- Use your hands and a measuring cup (or a regular small cup or cookie cutter) to form small couscous cakes. Fry them on a little bit of olive oil on medium heat, until slightly brown on both sides - each side should take about 5 minutes - then transfer them to a paper towel and let cool a little.
- In the meantime, mix four heaping tablespoons of cream cheese with some salt and a lot of dried chopped chives. Mix well and transfer to a piping bag.
- Once the cakes have cooled, top them with some cream cheese, half a dried fig and a slice of prosciutto or smoked ham. Add some fresh chives for decoration and serve immediately.
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.
GIANT COUSCOUS CAKE WITH ROASTED PEPPER SAUCE
This savory cake is very versatile in that you could substitute the couscous with other cooked grains, or make use of whatever herbs, cheeses or spices you have on hand. The options to make this cake your own are endless; leftover cooked barley or maftoul, Parmesan and Gruyère, dill or tarragon, toasted cumin or fennel seeds would all work well. Serve with a big green salad for a complete meal.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, grains and rice, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
- Prepare the pepper sauce: Add the bell peppers and tomato to a baking sheet (tray) and toss with 1 tablespoon oil, 1/4 teaspoon salt and a good grind of pepper. Drizzle the garlic heads with a little oil, wrap tightly in foil and place them to one side of the baking sheet. Roast for 35 minutes or until the pepper skins are well charred and the garlic has softened.
- When cool enough to handle, peel and discard the pepper and tomato skins. (Don't worry if you can't remove all the skin.) Add the peeled vegetables to a food processor. Squeeze the garlic cloves out of their papery skins (discarding the skins) and add them to the blender along with the vinegar, maple syrup, 1/4 teaspoon salt and a good grind of pepper. Blitz for a few seconds, then, with the machine running, slowly drizzle in the remaining 3 tablespoons oil until incorporated and the sauce is smooth. Set aside pepper sauce.
- Meanwhile, prepare the couscous cake: Add the couscous, 1/2 teaspoon salt and boiling water to a medium saucepan over medium-high heat. Bring to a simmer, then cover with a lid and turn the heat to medium-low. Cook for 10 minutes, then set aside to cool.
- Place a large nonstick skillet over high heat. Toss the scallions (spring onions) with 1/2 tablespoon oil, then add to the pan and fry until softened and charred, turning halfway through, about 4 minutes. Set the scallions aside.
- Turn the heat down to medium-high, then add another 1/2 tablespoon oil and the spinach to the pan. Cook until wilted, about 90 seconds, then transfer to a large bowl. Roughly chop the scallions and add two-thirds to the bowl with the spinach. Add the couscous, yogurt, both cheeses, flour, eggs, garlic, coriander, basil, 1/2 teaspoon salt and a good grind of pepper to the bowl and mix everything to combine.
- Wipe out the skillet and heat 5 tablespoons oil over medium-high. Once hot, add the couscous mixture, and use a spoon to evenly distribute and smooth out the top. Turn the heat down to medium-low and cook for 20 minutes; the edges will be golden, the cake will start to set in the center and you should be able to loosen the cake from the base.
- Use a spatula to gently separate the cake from the sides of the pan, running it under the cake as well to try to loosen it from the bottom. Remove the pan from the heat and, very gently, invert the whole thing onto a large plate. Return the pan to the heat and slide the cake back into it, crispy-side up, to brown the other side. Cook for 8 minutes over medium heat, then transfer the cake to a large wooden board or serving platter.
- In a small bowl, combine the remaining scallions with the extra basil leaves and the remaining 1 tablespoon oil. Sprinkle the cake all over with the extra pecorino and top with the scallion mixture. Serve with the pepper sauce in a bowl alongside.
GARLIC LEMON COUSCOUS CAKES
A versatile and delicious side dish, these couscous cakes with mint, lemon, and garlic will surely impress your family and guests.
Provided by Rice Select
Categories Trusted Brands: Recipes and Tips RiceSelect
Time 45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 32.7 g, Cholesterol 93 mg, Fat 13.2 g, Fiber 3 g, Protein 8.9 g, SaturatedFat 2.3 g, Sodium 1090 mg, Sugar 0.2 g
HERBED COUSCOUS
With fresh herbs coming into season here, I'm on the hunt for recipes which make good use of my bounty.
Provided by justcallmetoni
Categories Beans
Time 12m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth and oil to a simmer in a medium saucepan. Remove from heat and stir in couscous, peas and chickpeas. Cover and let stand for 5 minutes.
- Add parsley, mint, basil, lemon zest and pepper to the couscous.
- Toss lightly with a fork and serve hot.
HERBED COUSCOUS
Provided by Florence Fabricant
Categories dinner, easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 9 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 458 milligrams, Sugar 2 grams
ISRAELI COUSCOUS AND CHEESE
Since Israeli couscous is nothing more than tiny balls of lightly toasted pasta dough, it works well in this macaroni-n-cheese style dish.
Provided by Chef John
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 359.5 calories, Carbohydrate 31.4 g, Cholesterol 71.5 mg, Fat 20.7 g, Fiber 2.1 g, Protein 11.5 g, SaturatedFat 12.7 g, Sodium 783.8 mg, Sugar 1.1 g
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