Moroccan couscous cakes

Current rating: 5 (1 ratings)
Serves 6
Prep 15
Cook 10
The Moroccan ingredient combination of lemon, mint, nuts and dried fruit add a fresh and zesty flavour to the couscous. These easy to make patties are a prefect BBQ or brunch option.

Description

The Moroccan ingredient combination of lemon, mint, nuts and dried fruit add a fresh and zesty flavour to the couscous. These easy to make patties are a prefect BBQ or brunch option.
  • 1 1/2 cups couscous
  • 2 tsp moroccan spice
  • 1 1/2 cups reduced salt vegetable stock
  • 1/3 cup pinenuts, toasted
  • 1/3 cup currants
  • 2 tbs finely chopped mint
  • 100g feta, crumbled
  • 1 tsp lemon zest
  • 3 eggs, lightly beaten
  • 2 tbs oil

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Place couscous, moroccan spice in a heatproof bowl and add boiling stock. Cover and set aside for 5 minutes.
  2. Separate couscous grain with a fork.
  3. Add remaining ingredients, except oil. Mix well.
  4. Using a lightly oiled quarter cup measure to form mixture into cakes.
  5. Heat oil in a large frypan or barbecue plate. Add cakes and cook for 4 minutes then turn and cook other side another 4 minutes. Serve with salad greens

Tips

  • Using a quarter cup measure to form patties results in evenly sized and shaped patties. If you desire larger patties use a third or even a half cup measure.

Tips

  • Using a quarter cup measure to form patties results in evenly sized and shaped patties. If you desire larger patties use a third or even a half cup measure.

Nutrition Information