Recipe by Daphna Rabinovitch

Fried Couscous Cakes

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Meat Meat
Easy Easy
6 Servings
Allergens
30 Minutes
Diets

No Diets specified

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

Ingredients

Main ingredients

  • 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

Directions

Prepare the Couscous Cakes

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.

Fried Couscous Cakes

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