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Garlic Lemon Couscous Cakes

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"A versatile and delicious side dish, these couscous cakes with mint, lemon, and garlic will surely impress your family and guests."
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45 m servings 287 cals
Original recipe yields 4 servings (8 couscous cakes)

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  1. Combine water and salt in saucepan; bring to a boil. Add couscous; cover and remove from heat. Allow to stand for 5 minutes.
  2. 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.
  3. Uncover the couscous and fluff with a fork.
  4. 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.
  5. Refrigerate for 10-15 minutes to allow the mixture to set.
  6. Heat 1 1/2 tablespoons oil in a large skillet over medium heat until simmering.
  7. Add about 5 of the couscous cakes to the skillet; use a spatula to lightly flatten to about 3/4-inch thickness.
  8. 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

Per Serving: 287 calories; 13.2 g fat; 32.7 g carbohydrates; 8.9 g protein; 93 mg cholesterol; 1090 mg sodium. Full nutrition

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