Cous Cous Cakes

Yield: 4 servings.

BYOC: The thing I love about making cakes is I can really throw anything in there.  Sticking with the middle eastern theme, dates would add a nice texture to these.  Plus, you can break left overs in pan for an alternative to fried rice. You can throw any herb in here, basil, thyme or oregano.


  • 1 1/4 cups water
  • kosher salt to taste
  • 1 cup couscous
  • 1/4 cup finely chopped pistachios nuts
  • 1/4 cup finely chopped flat leaf parsley
  • 2 large eggs, lightly beaten
  • 3 tablespoons extra virgin olive oil


  1. In a medium saucepan bring water and salt to a boil and whisk in couscous. Turn off the heat, cover and let stand for 5 minutes.  Transfer cooked couscous to a bowl and mix in nuts, parsley and egg. Season salt and pepper. With damp hands form couscous into 4 patties, about 1-inch thick.  (about the same thickness of your 1st thumb joint)
  2. Heat oil in a 12-inch non-stick pan over moderate heat until hot but not smoking.  Carefully place the couscous cakes in pan and cook until golden turning once, about 5 minutes per side.  Remove from heat and serve.