Greek Couscous Cakes Recipes

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COUSCOUS CAKES



Couscous Cakes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups cooked couscous, prepared according to package instructions and cooled
1/4 cup chopped fresh cilantro leaves
1 egg
1 egg yolk
1 1/2 teaspoons ground coriander
1 lemon, zested
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1/4 cup olive oil
1/3 cup mild mango chutney

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 CAKES



Couscous Cakes image

Provided by Claire Robinson

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
1 cup couscous
1/4 cup finely chopped pistachios nuts
1/4 cup finely chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
Freshly cracked black pepper
3 tablespoons extra-virgin olive oil

Steps:

  • In a medium saucepan, salt 1 1/4 cups water and bring to a boil. Whisk in the couscous. Turn off the heat, cover and let stand for 5 minutes. Transfer the cooked couscous to a bowl and mix in the nuts, parsley and egg. Season with salt and pepper. With damp hands, form the couscous into 4 patties, about 1-inch thick (about the same thickness of your first thumb joint).
  • Heat the oil in a 12-inch nonstick pan over moderate heat until hot but not smoking. Carefully place the couscous cakes in the pan and cook until golden, turning once, about 5 minutes per side. Remove from the heat and serve.
  • BYOC: The thing I love about making cakes is I can really throw anything in there. Sticking with the Middle Eastern theme, dates would add a nice texture to these. Plus, you can break up leftovers in a pan for an alternative to fried rice. You can throw any herb in here - basil, thyme or oregano.

GIANT COUSCOUS CAKE WITH ROASTED PEPPER SAUCE



Giant Couscous Cake With Roasted Pepper Sauce image

This savory cake is very versatile in that you could substitute the couscous with other cooked grains, or make use of whatever herbs, cheeses or spices you have on hand. The options to make this cake your own are endless; leftover cooked barley or maftoul, Parmesan and Gruyère, dill or tarragon, toasted cumin or fennel seeds would all work well. Serve with a big green salad for a complete meal.

Provided by Yotam Ottolenghi

Categories     brunch, dinner, lunch, grains and rice, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 21

2 small red bell peppers (about 12 ounces/340 grams), seeds and stems removed, quartered
1 small tomato, halved
4 tablespoons/60 milliliters olive oil, plus extra for drizzling
Kosher salt and freshly ground black pepper
2 large heads garlic, tops trimmed just enough to expose the cloves
1 1/2 tablespoons red wine vinegar
1 teaspoon maple syrup
1 1/2 cups/250 grams pearl couscous
Kosher salt and freshly ground black pepper
1 1/3 cups/320 milliliters boiling water
10 scallions (spring onions), trimmed
7 tablespoons/105 milliliters olive oil
5 ounces/140 grams baby spinach (about 4 packed cups)
1 scant cup/220 grams Greek-style yogurt
1 scant cup/100 grams coarsely grated low-moisture mozzarella
1/2 cup/50 grams finely grated pecorino, plus extra for serving
1/3 cup plus 1 tablespoon/50 grams all-purpose (plain) flour
2 large eggs
2 garlic cloves, minced
1 tablespoon coriander seeds, toasted and roughly crushed in a mortar and pestle
1/3 cup/15 grams roughly torn fresh basil leaves, plus more for serving

Steps:

  • Heat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
  • Prepare the pepper sauce: Add the bell peppers and tomato to a baking sheet (tray) and toss with 1 tablespoon oil, 1/4 teaspoon salt and a good grind of pepper. Drizzle the garlic heads with a little oil, wrap tightly in foil and place them to one side of the baking sheet. Roast for 35 minutes or until the pepper skins are well charred and the garlic has softened.
  • When cool enough to handle, peel and discard the pepper and tomato skins. (Don't worry if you can't remove all the skin.) Add the peeled vegetables to a food processor. Squeeze the garlic cloves out of their papery skins (discarding the skins) and add them to the blender along with the vinegar, maple syrup, 1/4 teaspoon salt and a good grind of pepper. Blitz for a few seconds, then, with the machine running, slowly drizzle in the remaining 3 tablespoons oil until incorporated and the sauce is smooth. Set aside pepper sauce.
  • Meanwhile, prepare the couscous cake: Add the couscous, 1/2 teaspoon salt and boiling water to a medium saucepan over medium-high heat. Bring to a simmer, then cover with a lid and turn the heat to medium-low. Cook for 10 minutes, then set aside to cool.
  • Place a large nonstick skillet over high heat. Toss the scallions (spring onions) with 1/2 tablespoon oil, then add to the pan and fry until softened and charred, turning halfway through, about 4 minutes. Set the scallions aside.
  • Turn the heat down to medium-high, then add another 1/2 tablespoon oil and the spinach to the pan. Cook until wilted, about 90 seconds, then transfer to a large bowl. Roughly chop the scallions and add two-thirds to the bowl with the spinach. Add the couscous, yogurt, both cheeses, flour, eggs, garlic, coriander, basil, 1/2 teaspoon salt and a good grind of pepper to the bowl and mix everything to combine.
  • Wipe out the skillet and heat 5 tablespoons oil over medium-high. Once hot, add the couscous mixture, and use a spoon to evenly distribute and smooth out the top. Turn the heat down to medium-low and cook for 20 minutes; the edges will be golden, the cake will start to set in the center and you should be able to loosen the cake from the base.
  • Use a spatula to gently separate the cake from the sides of the pan, running it under the cake as well to try to loosen it from the bottom. Remove the pan from the heat and, very gently, invert the whole thing onto a large plate. Return the pan to the heat and slide the cake back into it, crispy-side up, to brown the other side. Cook for 8 minutes over medium heat, then transfer the cake to a large wooden board or serving platter.
  • In a small bowl, combine the remaining scallions with the extra basil leaves and the remaining 1 tablespoon oil. Sprinkle the cake all over with the extra pecorino and top with the scallion mixture. Serve with the pepper sauce in a bowl alongside.

HERBED COUSCOUS CAKES WITH CHEESE



Herbed Couscous Cakes With Cheese image

I am always on the lookout for unique couscous recipes. It's so easy to make but DH thinks it's bland. I saw Giada make cakes one day with the couscous so that inspired me to create my own. This was a hit with my family. I served them with sauteed mushrooms with a garlic, wine sauce and Recipe #222254 for one of the most delicious meals. One note, I always prepare the couscous in chicken broth instead of water for extra flavor but it can also be done in vegetable broth. Add more cheese/herbs or a different variety according to your tastes. I think feta and oregano would be great.

Provided by Penny Stettinius

Categories     Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups cooked couscous
2 green onions, minced
2 eggs, lightly beaten
1/4 cup fresh parsley, chopped
2 teaspoons fresh basil, minced
1/4 cup parmesan cheese, grated
1 lemon, zest of
2 tablespoons flour
kosher salt & freshly ground black pepper
olive oil

Steps:

  • In a large mixing bowl, using your hands, mix the couscous, eggs, parsley, onions, basil, cheese, lemon zest, and salt and pepper.
  • Sprinkle the mixture with the flour and mix again.
  • Form the cakes to the size you want, I made cakes about 2" round.
  • Heat the olive oil in a skillet and fry the cakes until golden brown, about 2-3 minutes on the first side and 2 minutes on the other side.
  • Remove from the pan and let them drain on paper towels to remove some of the oil before plating up.
  • Salt and pepper again to taste.

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