These coucous cakes are a perfect complement to a wild green salad. Pair with a Pinot Grigio or Chardonnay.
1. Combine water and salt in saucepan; bring to a boil. Add couscous; cover and remove from heat. Allow to stand for 5 minutes.
2. Coarsely chop the garlic in a food processor. Add the mint and pulse until finely chopped. Add the chickpeas and remaining teaspoon salt and pulse until coarsely chopped.
3. Uncover the couscous and fluff with a fork.
4. In a large bowl, combine couscous, chickpea mixture, eggs, and lemon zest, mixing until well combined. Press the couscous mixture into a ¼ measuring cup, smooth the top, and invert the measuring cup to release the cake onto a tray. Repeat with the remaining couscous mixture to make 8-9 cakes.
5. Refrigerate for 10-15 minutes to allow the mixture to set.
6. Heat 1½ tablespoons oil in a large skillet over medium heat until simmering.
7. Add about 5 of the couscous cakes to the skillet; use a spatula to lightly flatten to about ¾-inch thickness.
8. Cook, flipping once, until the patties are crisp and golden brown on both sides, about 3-5 minutes per side. Transfer the cooked patties to a paper and keep warm. Add the remaining 1½ tablespoons olive oil to the skillet and cook the remaining cakes the same way.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 264 | ||
Calories from Fat: 151 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 79.5mg | 3 % | |
Potassium 316.3mg | 8 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 12.8g | ||
Protein 11.8g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 264
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