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A wonderful grainy alternative to potato latkes. These take virtually minutes to put together since couscous itself takes only five minutes to steam.
1 tablespoon vegetable oil, plus more for frying
6 scallions, chopped
1 and 1/3 cups chicken stock or Manischewitz Chicken Broth
1 and 1/4 cups couscous
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
2 eggs, lightly beaten
Heat oil in saucepan set over medium het. Add scallions; cook, stirring, for three minutes.
Pour in chicken stock. Bring to a boil. Stir in couscous.
Cover and remove from heat. Let stand for five minutes, then fluff with a fork. Stir in parsley, salt and pepper and then eggs.
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.
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