Couscous cakes
3/4 cup couscous
Kosher salt
1 large garlic clove, peeled
1/4 cup packed fresh Italian parsley leaves
1/2 cup canned chickpeas, rinsed and drained
2 large eggs, lightly beaten
finely grated zest of 1 med. lemon
3 tbsp vegetable oil.
*So.. as I'm typing this out, I can see that I skimmed the measures. I actually used a full can of chickpeas and not the zest of a whole lemon. I also can never get my hands on flat-leaf parsley, so I used a mix of curly parsley and coriander.*
Put the couscous and 1 tsp salt in a medium bowl; add 1 cup boiling water and cover. Let sit for 4-5 minutes.
Pulse the garlic and parsley until finely chopped. Add the chickpeas and 1 tsp salt and pulse until finely chopped.
Uncover couscous and fluff. Stir in chickpea mix, eggs and zest until well combined. Press the couscous mixture into a 1/4-cup measure, smooth the top, and invert the measuring cup to release the cake on a plate. Repeat.
Heat 1-1/2 tbsp of the oil in a large skillet over medium heat until shimmering hot. Add 4-5 cakes (don't over crowd). Lightly flatten with a spatula so they're about 3/4" thick. Cook, flipping one, until crisp and golden brown on both sides. Transfer to paper towel lined plate. Add remaining oil and repeat.
So.. these were pretty bland. More zest was not the issue, I think cayenne or cumin was seriously missing from these couscous cakes. I'm glad to have used the whole can of chickpeas although I ended up with a lot more cakes as a result. They kind of tasted like falafels... which makes sense. Anyway, make these tonight!
I served these with a spinach salad and baked halibut... delicious the next day for lunch as well.
You know, I've never cooked couscous in that manner but my god it is so much easier. I've been using the box instructions like a sucker and suffering through overcooked, mushy couscous.
Tonight, I'm making nachos! And I hope to get at those pakoras.
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