Whole Wheat Couscous Cakes

These mini couscous cakes are a fantastic appetizer or side dish and the pistachios really stand out. Of course, after making sure your guests aren’t allergic to any nuts, you are ready to get started and maybe even snack along the way! This recipe is so simple, even my husband could make it! And that’s saying a lot. Trust me. Start out by cooking the whole wheat couscous for 5 minutes. Next, add the pistachios, flat-leaf parsley, eggs, salt and pepper, and you are ready to form the cakes. With damp hands, form 16 small cakes and get ready to fry in extra-virgin olive oil.

Once the couscous cakes are ready, serve them over a bed of lightly dressed arugula and watch your guests devour every last one of them. 

Whole Wheat Couscous Cakes

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

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Servings

16 Servings

1x2x3x

Ingredients

• 1 cup whole wheat couscous
• 1/4 cup salted chopped pistachio nuts
• 1/4 cup chopped fresh flat-leaf parsley
• 2 eggs lightly beaten
• salt and pepper to taste
• 6-9 tablespoon extra virgin olive oil for frying

Instructions

• In a medium saucepan, bring 1 1/4 cups water to a boil and whisk in the couscous. Turn off the heat, cover and let stand 5 minutes. Transfer the cooked couscous to a bowl and mix in the nuts, parsley and eggs. Mix and season with salt and pepper to taste. With damp hands, form the couscous in to 16 small patties. The couscous can be very loose so the water will help keep them together.
• Heat 3 tablespoons of the oil in a nonstick pan over moderate heat until hot, but not smoking. Place the couscous cakes in the pan carefully, making sure not to overcrowd the pan. Cook 3 minutes on one side. Flip the cakes and cook for another 2 minutes. Remove from the heat and place on a paper towel to soak up any excess oil. Take the pan off the stove and add 3 more tablespoons of oil, then return to pan and continue the process until all the cakes are cooked.
• The couscous cakes can be served room temperature or warm over a bed of lettuce, with some extra freshly cracked salt and pepper. They can also be reheated for Shabbos in an open pan so the cakes don’t get soft. Enjoy!