Couscous Patties Recipes

COUSCOUS PATTIES

Steps:

• 1. Put the couscous in a bowl. Add 1 cup (250 ml/9 fl oz) boiling water and leave for 10 minutes, or until all the water has been absorbed. Fluff up the grains with a fork. 2. Heat 2 tablespoons of oil in a large frying pan. Sauté the eggplant over medium heat until soft and golden, then transfer to a large bowl. 3. Heat another tablespoon of oil in the pan. Add the onion, garlic and ground spices and sauté over medium heat for 3-4 minutes, or until the onion is soft. Remove from the pan and add to the eggplant. 4. Heat another tablespoon of oil and sauté the capsicum for 5 minutes, or until soft. Add to the eggplant mixture. Add the couscous and remaining ingredients, season liberally and mix well. 5. Using damp hands, divide the mixture into four portions and form into large patties about 2 cm (3/4 inch) thick. Cover and refrigerate for 15 minutes. 6. Heat some more oil in a large frying pan. Cook the patties over medium heat for 5 minutes on each side, or until golden. Drain well and serve.

SPICED BEEF PATTIES WITH COUSCOUS

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.

COUSCOUS CAKES

Steps:

• In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.
• In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.
• Serve the couscous cakes with mango chutney.

COUSCOUS PATTIES WITH CITRUS SAUCE

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.

BAKED COUSCOUS PATTIES

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.

COUSCOUS PATTIES

Steps:

• Save about 2 teaspoon of urad dall and soak the rest of the urad dall in water for about an hour. After an hour, grind the urad dahl, green chillies and ginger to the consistency of pancake batter and keep aside. In a pan, heat the 2 teaspoon veg oil and add the mustard seeds, 2 teaspoon urad dall (that was saved), the curry leaves and the red chillies (after cutting them into fine pieces). When the mustard seeds start spluttering and the urad dall starts turning golden brown, add 3½ cups of water and the urad dahl batter, mix well and close the pan. When the water starts boiling, add salt. (The batter already added will tend to form clusters- Don't worry - Can be fixed later) Add the couscous and mix thoroughly (use a potato masher and get rid of any clusters by mashing them well). After the mixture has solidified, (This should not take more than 5 to 10 minutes) take the pan out of the heat and let cool. After the mixture has cooled, take a small portion of the mixture and make into a patty and set aside. (You can use some water and/or oil to make the patties if the batter is too sticky) The amounts mentioned in this recipe should yield about 30 patties. Serve with sphaghetti sauce or any spicy chutney.

SPICED BEEF PATTIES WITH COUSCOUS

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.