Garlic Lemon Couscous Cakes Recipe

With zesty lemon, hearty chickpeas and RiceSelect® Couscous these Garlic Lemon Couscous Cakes are an ideal finger food or savory starter.

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Serves
4
Total Time
50
Prep Time
25
Cook Time
25

Ingredients

  • null ¾ cup, uncooked RiceSelect® Couscous
  • null 1 cup water
  • null 2 teaspoons kosher salt, divided
  • null 1 large garlic clove, peeled
  • null ¼ cup packed fresh mint
  • null ½ cup chickpeas, drained and rinsed
  • null 2 large eggs, lightly beaten
  • null Zest of one medium lemon (about 1 ½ teaspoons)
  • null 3 tablespoons olive oil

Instructions

  1. 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.
  2. Heat 1½ tablespoons oil in a large skillet over medium heat until simmering.
  3. Add about 5 of the couscous cakes to the skillet; use a spatula to lightly flatten to about ¾-inch thickness.
  4. 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.