Recipe Details

Garlic Lemon Couscous Cakes

  • Servings: 4
  • Ready In 45 minutes
  • 3/4 cups RiceSelect® Original Couscous
  • 1 cup water
  • 2 teaspoons kosher salt (or to taste); divided
  • 1 large garlic clove; peeled
  • 1/4 cup packed fresh mint
  • 1/2 cup chickpeas; rinsed and drained
  • 2 large eggs; lightly beaten
  • 1 1/2 teaspoons lemon zest
  • 3 tablespoons extra-virgin olive oil
1. Combine water and salt in saucepan; bring to a boil. Add couscous; cover and remove from heat. Allow to stand for 5 minutes.

2. 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.

3. Uncover the couscous and fluff with a fork.

4. 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.

5. Refrigerate for 10-15 minutes to allow the mixture to set.

6. Heat 1½ tablespoons oil in a large skillet over medium heat until simmering.

7. Add about 5 of the couscous cakes to the skillet; use a spatula to lightly flatten to about ¾-inch thickness.

8. 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.

Nutritional Facts

  • Serving Size 1 Serving (149g)
    Servings Per Recipe: 4
  • Amount Per Serving
  • Calories 264
    Calories From Fat 151
  • % Daily Value
  • Total Fat 17g
  • Saturated Fat 3g
  • Trans Fat 1g
  • Cholesterol 212g
  • Sodium 79g
  • Total Carbohydrate 18g
  • Dietary Fiber 5g
  • Sugars 13g
  • Protein 12g