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 mins
Cook Time12 minutes mins
Total Time22 minutes mins
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.
- 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