These lemony couscous cakes get their moisture and flavor from lots of scallions, the larger the better. If you can only find small scallions then just use more of them. I like to serve these cakes with my Moroccan Chickpea Tagine, my Moroccan Eggplant Tagine or a Persian Salad (recipe under salad on the side bar). But, they’re equally good with salsa, chutney, yogurt or creme fraiche and a squeeze of fresh lemon juice or lime juice. Sometimes I make them for lunch and serve them with lemon, creme fraiche and roasted veggies. Harissa is a Moroccan spice blend that gives them a little heat. You can swap the harissa for sriracha sauce or ground red pepper with good results.
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Lemon Harissa Couscous Cakes
- Total Time: 30 minutes
- Yield: Serves 6
- Diet: Vegetarian, Omnivore
Description
These vibrant cakes burst with the flavors of lemon and harissa spice. A simple side that elevates any meal.
Ingredients
- 4 cups (946 ml) cooked couscous
- 3 large eggs
- 2 large egg yolks
- 4 large scallions, minced
- 1 lemon zest
- 1/3 cup shredded cheese
- 4 tbsp self rising flour
- 1 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp dry Harissa Spice
- 1/4 tsp dried mint
- Salt
- Olive oil
Instructions
- Cook the couscous according to package directions, then fluff with a fork and set aside to cool.
- Add the minced scallions, shredded cheese, lemon zest, cumin, cinnamon, harissa, and dried mint. Season with salt to taste.
- Mix in the eggs, egg yolks, and self-rising flour.
- Heat some olive oil in a large nonstick frying pan.
- Using a 1/3 measuring cup, scoop the mixture, press it into the cup, release the cake into your hand, and pat it down.
- Place the cakes in the pan and brown on one side, then flip and brown the other side. Be careful not to overcook.
- Serve.
Notes
- For a richer flavor, use full-fat feta cheese instead of shredded cheese.
- To prevent sticking, lightly grease your hands with olive oil before shaping the cakes.
- These cakes can be made ahead of time and reheated gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: Moroccan-inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 3
- Protein: 8
- Cholesterol: 100
Frequently Asked Questions
What is harissa and how spicy does it make these couscous cakes?
Harissa is a North African chili paste made from roasted peppers, garlic, and warm spices like cumin and caraway. The heat level varies by brand, so taste your harissa first and adjust the amount to your preference. 
How do I get the couscous cakes to hold together when frying?
Make sure the couscous is slightly overcooked so it becomes sticky enough to bind. Pressing the mixture firmly into patties and chilling them before pan frying also helps them keep their shape.
Can I bake these lemon harissa couscous cakes instead of frying them?
Baking works if you brush them with oil and cook at 425 degrees Fahrenheit until golden on each side. They will not get quite as crisp as pan fried cakes, but the flavor stays the same.
