Couscous Cakes

1. 1

   In a medium saucepan, salt 1 1/4 cups water and bring to a boil.

2. 2

   Whisk in the couscous.

3. 3

   Turn off the heat, cover and let stand for 5 minutes.

4. 4

   Transfer the cooked couscous to a bowl and mix in the nuts, parsley and egg.

5. 5

   Season with salt and pepper.

6. 6

   With damp hands, form the couscous into 4 patties, about 1-inch thick (about the same thickness of your first thumb joint).

7. 7

   Heat the oil in a 12-inch nonstick pan over moderate heat until hot but not smoking.

8. 8

   Carefully place the couscous cakes in the pan and cook until golden, turning once, about 5 minutes per side.

9. 9

   Remove from the heat and serve.

10. 10

    BYOC: The thing I love about making cakes is I can really throw anything in there.

11. 11

    Sticking with the Middle Eastern theme, dates would add a nice texture to these.

12. 12

    Plus, you can break up leftovers in a pan for an alternative to fried rice.

13. 13

    You can throw any herb in here - basil, thyme or oregano.

* Per serving · 4 servings · Values may vary.

No additional tips available.