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Fried Couscous Cakes


A wonderful grainy alternative to potato latkes. These take virtually minutes to put together since couscous itself takes only five minutes to steam.


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.