Description
Lemon couscous cakes take their flavor from fresh scallions and spicy Harissa. Top with Crème fraîche or tagine for a delicious combination.
Ingredients
Scale
- 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
- 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
- Salt to taste
- Olive oil for cooking
Instructions
- Cook the couscous according to the package directions. Fluff with a fork and set aside to cool.
- Add the minced scallions, the shredded cheese, lemon zest, cumin, cinnamon, harissa and dried mint. Salt to taste. Take a taste, add more salt if needed. Mix in the eggs, egg yolks and self rising flour.
- Heat some olive oil in a large nonstick fry pan. I use a measuring cup to form the cakes. Using a 1/3 measuring cup, scoop up some of the mixture. Press the mixture into the measuring cup and then release the cake into your hand and pat down a little. Place the cakes in the pan.
- Brown on one side and then flip to brown them on the other. Be careful not to overcook them or they’ll be dry. Serve with suggestions and enjoy!
Notes
Serving Suggestions: your favorite chutney, salsa, creme fraiche, Greek yogurt, sour cream, fresh lemon juice or lime juice, Moroccan Chickpea Tagine or Moroccan Eggplant Tagine, Persian Salad
- Category: Side