GARLIC LEMON COUSCOUS CAKES

Garlic Lemon Couscous Cakes image

A versatile and delicious side dish, these couscous cakes with mint, lemon, and garlic will surely impress your family and guests.

Provided by Rice Select

Categories Trusted Brands: Recipes and Tips RiceSelect

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

¾ cup RiceSelect® Original Couscous
1 cup water
2 teaspoons kosher salt, divided
1 large garlic clove, peeled
¼ cup packed fresh mint
½ cup canned chickpeas, rinsed and drained
2 large eggs, lightly beaten
1 ½ teaspoons lemon zest
3 tablespoons extra-virgin olive oil, divided

Steps:

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 teaspoon 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 1/4 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 1 1/2 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 3/4-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 1 1/2 tablespoons olive oil to the skillet and cook the remaining cakes the same way.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 32.7 g, Cholesterol 93 mg, Fat 13.2 g, Fiber 3 g, Protein 8.9 g, SaturatedFat 2.3 g, Sodium 1090 mg, Sugar 0.2 g