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3 stacked moroccan couscous patties on plate
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5 from 4 votes

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 Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: side dishes
Cuisine: Moroccan, North African
Servings: 6
Author: Kevin


  • 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


  • In a bowl mix all of the ingredients up excluding the oil. Mix well to incorporate thoroughly.
  • In a skillet (non-stick or cast iron) over medium heat add the olive oil.
  • 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.
  • 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.
  • 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.



  1. I make couscous and allow to cool first or use leftover. 1 cup uncooked couscous added to 1 cup boiling water with 1  tablespoon butter. Remove from heat, leave covered for 15 minutes. Stir and allow to cool before using for this recipe. It typically makes 3 cups give or take.


Calories: 628kcal | Carbohydrates: 106g | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 360mg | Potassium: 343mg | Fiber: 7g | Sugar: 1g | Vitamin A: 905IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 3mg