- Cook Time
- Prep Time
- 16 small cakes ServingsServings
- 1 cup whole wheat couscous
- 1/4 cup salted chopped pistachio nuts
- 1/4 cup chopped fresh flat-leaf parsley
- 2 eggs, lightly beaten
- salt and pepper to taste
- 6-9 tablespoon extra virgin olive oil for frying
In a medium saucepan, bring 1 1/4 cups water to a boil and whisk in the couscous. Turn off the heat, cover and let stand 5 minutes. Transfer the cooked couscous to a bowl and mix in the nuts, parsley and eggs. Mix and season with salt and pepper to taste. With damp hands, form the couscous in to 16 small patties. The couscous can be very loose so the water will help keep them together.
Heat 3 tablespoons of the oil in a nonstick pan over moderate heat until hot, but not smoking. Place the couscous cakes in the pan carefully, making sure not to overcrowd the pan. Cook 3 minutes on one side. Flip the cakes and cook for another 2 minutes. Remove from the heat and place on a paper towel to soak up any excess oil. Take the pan off the stove and add 3 more tablespoons of oil, then return to pan and continue the process until all the cakes are cooked.
The couscous cakes can be served room temperature or warm over a bed of lettuce, with some extra freshly cracked salt and pepper. They can also be reheated for Shabbos in an open pan so the cakes don’t get soft. Enjoy!