Best Couscous Patties Recipes

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MERGUEZ LAMB PATTIES WITH GOLDEN RAISIN COUSCOUS



Merguez Lamb Patties with Golden Raisin Couscous image

Provided by Andrea Albin

Yield Makes 4 servings

Number Of Ingredients 16

1 1/4 teaspoons fennel seeds
1 1/4 pounds ground lamb
3 garlic cloves, minced
2 tablespoons harissa (spicy North African condiment)
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 1/4 cups reduced-sodium chicken broth or water
1/3 cup golden raisins
1 cup couscous
1/2 cup chopped cilantro
Zest of 1 lemon
Equipment:
Equipment: an electric coffee/spice grinder
Accompaniment: harissa or hot sauce

Steps:

  • Toast fennel seeds in a small heavy skillet over medium heat until fragrant and a shade darker, about 1 minute. Grind to a fine powder in grinder.
  • Mix together lamb, garlic, harissa, spices (including fennel), and 1/2 teaspoon salt thoroughly with your hands (do not overmix). Form into 4 oval patties (about 3/4 inch thick).
  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook patties, turning once, about 9 minutes total for medium-rare.
  • While patties cook, bring broth, raisins, and 1/4 teaspoon salt to a boil in a 2-quart heavy saucepan, then stir in couscous. Let stand off heat, covered, 5 minutes. Fluff with a fork; stir in cilantro, zest, and salt to taste.
  • Serve patties on couscous.

SPICED BEEF PATTIES WITH COUSCOUS



Spiced Beef Patties with Couscous image

Provided by Robert Colombi

Categories     Sauté     High Fiber     Low Sodium     Lunch     Ground Beef     Spice     Fall     Healthy     Cinnamon     Couscous     Coriander     Bon Appétit     Paris     France

Number Of Ingredients 11

1 1/3 pounds lean ground beef (20% fat)
1 large onion, minced (about 2/3 cup)
3 tablespoons water
4 teaspoons olive oil
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 10-ounce package plain couscous, prepared according to package instructions
Chopped fresh cilantro

Steps:

  • Mix first 9 ingredients in medium bowl to blend well. Cover and refrigerate at least 1 hour and up to 1 day.
  • For each patty, shape 1/4 cup mixture into 3/4-inch-thick round. Heat heavy large nonstick skillet over medium-high heat. Add patties to skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
  • Mound couscous in center of platter and surround with patties. Sprinkle with cilantro and serve.

COUSCOUS PATTIES WITH CITRUS SAUCE



Couscous Patties with Citrus Sauce image

Delicious couscous and veggie patties served with citrus sauce gives you tasty Mediterranean dinner - ready to be served for four.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 4

Number Of Ingredients 23

1 cup water
2/3 cup uncooked couscous
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon margarine, butter or spread
1 medium stalk celery, finely chopped (1/2 cup)
1 small onion, finely chopped (1/4 cup)
1 small carrot, shredded (1/3 cup)
2 cloves garlic, finely chopped
1 cup fine soft bread crumbs (about 1 1/2 slices bread)
1/3 cup sliced almonds, toasted
1 tablespoon chopped fresh chives
1 egg
1 egg yolk
2 tablespoons vegetable oil
2 teaspoons cornstarch
1 teaspoon sugar
1/8 teaspoon salt
3/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon grated orange peel
2 tablespoons currants or raisins
1 1/2 teaspoons chopped fresh chives

Steps:

  • Grease cookie sheet. Heat water to boiling in 1-quart saucepan. Stir in couscous, salt and pepper; remove from heat. Cover and let stand 5 minutes.
  • Melt margarine in 8-inch skillet over medium heat. Cook celery, onion, carrot and garlic in margarine, stirring occasionally, until vegetables are tender.
  • Mix couscous, vegetables, bread crumbs, almonds, chives, egg and egg yolk. Shape mixture into 8 patties, about 1/2 inch thick. Place on cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
  • Prepare Citrus Sauce. Heat oil in 10-inch skillet over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce.

Nutrition Facts : Calories 350, Carbohydrate 45 g, Cholesterol 105 mg, Fiber 3 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg

TURKISH BEEF PATTIES WITH CONFETTI COUSCOUS



Turkish Beef Patties with Confetti Couscous image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
3 cups frozen pepper-and-onion stir-fry blend, finely chopped
1 cup whole-wheat couscous
Kosher salt and freshly ground pepper
1 1/4 pounds lean ground beef
2 cloves garlic, finely grated
1 tablespoon ras el hanout (Moroccan seasoning)
3/4 cup nonfat plain Greek yogurt
Finely grated zest and juice of 1/2 lemon
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
1/4 cup chopped dried apricots

Steps:

  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the frozen vegetables and cook, stirring occasionally, until the liquid is evaporated, 8 to 10 minutes. Transfer half the vegetables to a large bowl and half to a medium bowl; reserve the skillet. Add the couscous, 1/2 teaspoon salt, a few grinds of pepper and 1 1/2 cups boiling water to the large bowl. Stir to combine, cover and set aside 10 minutes.
  • Meanwhile, add the ground beef, garlic, ras el hanout, 1/2 teaspoon salt and a few grinds of pepper to the medium bowl. Mix with your hands until completely combined. Divide into eight 4-inch logs. Heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat; add the beef logs and cook, turning, until browned, about 8 minutes.
  • Whisk the yogurt, lemon zest and juice in a small bowl. Fluff the couscous with a fork and stir in the mint, parsley and dried apricots. Divide the couscous, yogurt sauce and patties among plates.

Nutrition Facts : Calories 490, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 89 milligrams, Sodium 891 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 39 grams, Sugar 8 grams

COUSCOUS PATTIES



Couscous Patties image

A different way with couscous and a healthy vegetarian dish. It is based on a Family Circle recipe. Prep time includes standing time

Provided by Latchy

Categories     Grains

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

6 ounces couscous
4 tablespoons olive oil
1 eggplant, finely diced
1 onion, finely diced
2 garlic cloves, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 red capsicum, finely diced
3 tablespoons chopped fresh coriander
2 teaspoons grated fresh lemon rind
2 teaspoons lemon juice
5 tablespoons natural yoghurt (preferably Greek)
1 egg, lightly beaten
oil, for shallow frying

Steps:

  • Place the couscous in a bowl and add 1 cup (250ml/8fl. oz) of boiling water and leave for 10 minutes or until the water has been absorbed.
  • Fluff up with a fork.
  • Heat 2 tablespoons of the oil in a large fry pan and fry the eggplant until soft and golden, then place in a bowl.
  • Heat 1 tablespoon of the oil in the pan and add the onion, garlic, cumin and ground coriander.
  • Cook over medium heat for 4 minutes or until soft, then add to the bowl.
  • Heat the remaining oil and cook the capsicum for 5 minutes or until soft.
  • Place in the bowl and stir well.
  • Add the vegetable mixture to the couscous with the fresh coriander, lemon rind, lemon juice, yoghurt and egg and season to taste and mix well.
  • Using damp hands, divide the mixture into four portions and form into large patties, they should be about 2cm thick.
  • Cover and refrigerate for 15 minutes.
  • Shallow fry the patties over medium heat for 5 minutes each side.
  • Drain well and serve with yoghurt, can mix some mint into it.

Nutrition Facts : Calories 366, Fat 16.4, SaturatedFat 2.8, Cholesterol 55.3, Sodium 37.1, Carbohydrate 46.9, Fiber 7.7, Sugar 6.2, Protein 9.8

SPICED BEEF PATTIES WITH COUSCOUS



Spiced Beef Patties with Couscous image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 carrots, finely grated
3 tablespoons extra-virgin olive oil
3 tablespoons chopped dried apricots or golden raisins
Kosher salt and freshly ground pepper
1 1/2 cups couscous (10 ounces)
1/2 cup plain yogurt
1/4 cup finely chopped fresh cilantro
2 teaspoons hot paprika
1 1/2 pounds ground beef chuck
3 scallions, finely chopped
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon

Steps:

  • Combine 2 cups water, half of the grated carrots, 2 tablespoons olive oil, the dried apricots, 1/4 teaspoon salt and a few grinds of pepper in a medium saucepan and bring to a boil. Add the couscous; cover and remove from the heat. Set aside until ready to serve.
  • Meanwhile, mix the yogurt, half of the cilantro, 1 teaspoon paprika and a large pinch of salt in a small bowl; set aside.
  • Combine the ground beef, scallions, cumin, cinnamon, 1 teaspoon salt and the remaining grated carrot and 1 teaspoon paprika in a large bowl. Mix with your hands until just combined. Form into four 3/4-inch-thick oval patties.
  • Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until browned, 4 to 5 minutes per side for medium rare. Fluff the couscous with a fork and stir in the remaining cilantro. Serve the patties with the couscous and yogurt sauce.

Nutrition Facts : Calories 680 calorie, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 105 milligrams, Sodium 530 milligrams, Carbohydrate 65 grams, Fiber 6 grams, Protein 43 grams

BAKED COUSCOUS PATTIES



Baked Couscous Patties image

Make and share this Baked Couscous Patties recipe from Food.com.

Provided by myfoodjunction

Categories     Grains

Time 19m

Yield 15 patties, 3-4 serving(s)

Number Of Ingredients 12

1 cup couscous
2 fresh tomatoes, chopped
1 large onion, chopped
1 large bell pepper, chopped
2 green chilies, chopped
1 teaspoon cumin powder
1 teaspoon mustard powder
6 teaspoons yoghurt
1 1/2 cups boiling water
2 teaspoons olive oil
2 tablespoons dried oregano
1 1/2 teaspoons salt (adjust to taste)

Steps:

  • Pour the boiling water over the couscous.
  • Cover, and let it stand.
  • Heat the olive oil in a skillet.
  • Saute the chopped onion till golden brown.
  • Add the green chillies and bell pepper and saute till tender.
  • Add the tomatoes and cook till the juices dry.
  • Add mustard powder, cumin powder and salt and stir for a minute.
  • Remove from the heat and wait for the mixture to cool down.
  • Fluff up the couscous with a fork and add the cooked mixture to it, stirring well.
  • Add the yoghurt and season with oregano.
  • Preheat the oven to 175°F.
  • Take handfuls of the couscous mixture and shape into patties.
  • Place the patties in a lightly greased baking tray.
  • Bake until patties are golden brown and crisp--it took me 12 minutes.

Nutrition Facts : Calories 318.5, Fat 4.5, SaturatedFat 0.8, Cholesterol 1.3, Sodium 1188.3, Carbohydrate 60.2, Fiber 7.1, Sugar 7.7, Protein 10.5

PEA & HERB COUSCOUS PATTIES



PEA & HERB COUSCOUS PATTIES image

Categories     Vegetable     Side     Fry     Easter     Low Carb

Yield 8 patties

Number Of Ingredients 19

Prepare Couscous
2 1/2 cups water
2 cups couscous
1 1/2 tsp salt
For patties (with couscous)
2 cups frozen peas, thawed
2 large eggs
2 egg yolks
4 Tbl flour
2 Tbl fresh mint leaves, minced
2 Tbl fresh dill, minced
1/2 cup olive oil
Yogurt
*2 cups Greek-style yogurt
*1 cup peeled beet, grated on large holes
*4 cloves garlic, pressed
*2 Tbl fresh mint leaves, minced
*2 Tbl fresh dill, minced
*salt and pepper

Steps:

  • Prepare couscous: Bring water to boil in saucepan, then stir in couscous and 1 1/2 tsp salt. Remove from heat and let sit for 5 minutes. Meanwhile, mix yogurt ingredients (marked * above), seasoning with salt and pepper. Set aside in a bowl/container. Using a potato masher, roughly mash the peas in a large bowl. Add 2 Tbl mint and dill, eggs and egg yolks, flour, couscous and 1/2 tsp pepper; mix well. Press couscous mixture into 1/3 cup measure, smooth the top, and invert onto baking sheet or wax paper. Heat 4 Tbl oil in a large non-stick skillet over medium-high heat until shimmering. Transfer patties to the skillet and using a spatula, gently flatten them to 3/4" thick. Cook until golden and crisp, about 3 minutes per side. Repeat with remaining oil and patties. Serve warm or at room temperature with beet-yogurt sauce. May be made 1 or 2 days ahead, placed in air-tight container in the refrigerator. About 2 hours before serving, remove from refrigerator but keep lid on to preserve moisture, and allow to get to room temperature.

GREEK COUSCOUS PATTIES



Greek Couscous Patties image

A great way to make couscous more exciting.

Provided by SparkyM92

Time 25m

Yield Makes 4 patties

Number Of Ingredients 9

200g couscous
225ml veg stock
1 egg, beaten
4 tbsp Greek yoghurt
80g feta, diced
50g cherry tomatoes
2 spring onions, chopped
2 tbsp vegetable oil
1 tsp mixed herbs

Steps:

  • Pour the couscous into a large bowl and cover with the stock. Mix in the mixed herbs and cover with cling film. Leave to stand for 5 minutes.
  • Mix in the egg then the yoghurt, and mix well, then fold in the feta, tomatoes and spring onions.
  • Divide into 4 'burgers' and refrigerate for 5 minutes.
  • Heat the oil in a frying pan and cook the patties on each side until golden.

COUSCOUS PATTIES



COUSCOUS PATTIES image

Categories     Egg     Appetizer     Side     Fry     Cocktail Party     Low Fat     Vegetarian     Quick & Easy

Yield 8 patties

Number Of Ingredients 9

1 1/4 cups water
1 cup couscous
3 green onions, chopped
1/3 cup grated Parmesan
2 tablespoons breadcrumbs, plus additional for coating
1 large egg
2 teaspoons oregano
salt and pepper to taste
1 tablespoon olive oil

Steps:

  • Heat water in a medium saucepan until boiling. Stir in couscous and turn off heat; cover, let stand five minutes. Stir in next six ingredients. Shape into 8 patties and coat with breadcrumbs. Heat olive oil in nonstick skillet and fry patties for four minutes per side.

COUSCOUS PATTIES WITH CITRUS SAUCE



Couscous Patties with Citrus Sauce image

Delicious couscous and veggie patties served with citrus sauce gives you tasty Mediterranean dinner - ready to be served for four.

Provided by @MakeItYours

Number Of Ingredients 23

1 cup water
2/3 cup uncooked couscous
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon margarine, butter or spread
1 medium stalk celery, finely chopped (1/2 cup)
1 small onion, finely chopped (1/4 cup)
1 small carrot, shredded (1/3 cup)
2 cloves garlic, finely chopped
1 cup fine soft bread crumbs (about 1 1/2 slices bread)
1/3 cup sliced almonds, toasted
1 tablespoon chopped fresh chives
1 egg
1 egg yolk
2 tablespoons vegetable oil
2 teaspoons cornstarch
1 teaspoon sugar
1/8 teaspoon salt
3/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon grated orange peel
2 tablespoons currants or raisins
1 1/2 teaspoons chopped fresh chives

Steps:

  • Grease cookie sheet. Heat water to boiling in 1-quart saucepan. Stir in couscous, salt and pepper; remove from heat. Cover and let stand 5 minutes.
  • Melt margarine in 8-inch skillet over medium heat. Cook celery, onion, carrot and garlic in margarine, stirring occasionally, until vegetables are tender.
  • Mix couscous, vegetables, bread crumbs, almonds, chives, egg and egg yolk. Shape mixture into 8 patties, about 1/2 inch thick. Place on cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
  • Prepare Citrus Sauce. Heat oil in 10-inch skillet over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce.

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