Garlic Lemon Couscous Cakes Recipe


  • 3/4 cup, uncooked Original Couscous
  • 1 cup water
  • 2 teaspoons kosher salt, divided
  • 1 large garlic clove, peeled
  • 1/4 cup packed fresh mint
  • 1/2 cup chickpeas, drained and rinsed
  • 2 large eggs, lightly beaten
  • Zest of one medium lemon (about 1 1/2 teaspoons)
  • 3 tablespoons olive oil


  • Combine water and salt in saucepan; bring to a boil. Add couscous.
  • Cover and remove from heat. Allow to stand for 5 minutes.
  • Coarsely chop the garlic in a food processor. Add the mint and pulse until finely chopped. Add the chickpeas and remaining salt and pulse until coarsely chopped.
  • Uncover the couscous and fluff with a fork.
  • 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.
  • Refrigerate for 10-15 minutes to allow the mixture to set.
  • Heat 1½ tablespoons oil in a large skillet over medium heat until simmering.
  • Add about 5 of the couscous cakes to the skillet; use a spatula to lightly flatten to about ¾-inch thickness.
  • 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.