How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Lemon Scallion Couscous Cakes?

You need 13 ingredients. The key ingredients include: 4 cups of cooked couscous prepared according to the package directions (approximately one box of Near East Original Plain Couscous), 3 large eggs, 2 large egg yolks, 4 large scallions, minced, and more.

Is Lemon Scallion Couscous Cakes suitable as baking & desserts?

Yes, Lemon Scallion Couscous Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Lemon Scallion Couscous Cakes?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Scallion Couscous Cakes Recipe

Name: Lemon Scallion Couscous Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups of cooked couscous prepared according to the package directions (approximately one box of Near East Original Plain Couscous); 3 large eggs; 2 large egg yolks; 4 large scallions, minced; Zest of one lemon; A generous 1/3 cup of shredded cheese. Use a mild cheese such as mozzarella.; 4 tablespoons of self rising flour; 1 teaspoon of ground cumin; 1/2 teaspoon of ground cinnamon (optional); 1/2 teaspoon of dry Harissa Spice, a drizzle of sriracha sauce or some ground red pepper to taste; 1/2 teaspoon of dried mint; Olive oil for cooking; Serving Suggestions: your favorite chutney, salsa, creme fraiche, Greek yogurt, sour cream, fresh lemon juice or lime juice

Bake this irresistible Lemon Scallion Couscous Cakes at home. Made with according, eggs, egg yolks and scallions. Easy step-by-step instructions included.

This Lemon Scallion Couscous Cakes relies on simple, everyday ingredients such as large eggs, large egg yolks, large scallions, minced and zest of one lemon. It comes together quickly and makes 4 servings, at about 240 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Lemon Scallion Couscous Cakes delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Lemon Scallion Couscous Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

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