1. Heat oil in saucepan set over medium het. Add scallions; cook, stirring, for three minutes.
2. Pour in chicken stock. Bring to a boil. Stir in couscous.
3. Cover and remove from heat. Let stand for five minutes, then fluff with a fork. Stir in parsley, salt and pepper and then eggs.
4. In large non-stick skillet set over medium-high heat, heat about a quarter inch of oil. Using a quarter-cup measure, scoop out couscous mixture, patting into the measure to ensure evenness. Add to pan, flattening slightly into a cake-like shape. Fry for three to five minutes per side, until golden brown. Transfer to paper- towel-lined racks to drain slightly. Serve warm.