Couscous Cakes

It's a steamy August 1st at Moogieland. The temperature seems to be stuck in the mid-nineties. And just a few minutes ago, a storm moved through. Rain evaporating off the hot pavement now adds to the misery of being outside.

So just like a magician, I took our minds off the weather for just a little while with a delicious summertime lunch. It has two things going for it: It's fast to prepare. And it tastes "wonderful".

For the couscous cakes:
3/4 cup couscous
Kosher salt
1 large clove garlic, peeled
1/4 cup packed fresh flat-leaf parsley leaves
1/2 cup canned chickpeas, rinsed and drained
2 large eggs, lightly beaten
Finely grated zest of 1 medium lemon (about 1-1/2 tsp.)
3 Tbs. vegetable or canola oil

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Make the couscous cakes:
Put the couscous and 1 tsp. salt in a medium bowl. Add 1 cup boiling water to the couscous, cover the bowl with a pan lid or plate, and let sit for 4 to 5 minutes.

Coarsely chop the garlic in a food processor. Add the parsley and pulse until finely chopped. Add the chickpeas and 1 tsp. salt and pulse until coarsely chopped.

Uncover the couscous and fluff with a fork. Stir in the chickpea mixture, eggs, and lemon zest until well combined. Press the couscous mixture into a 1/4-cup measure, smooth the top, and invert the measuring cup to release the cake onto a plate. Repeat with the remaining couscous mixture to make 9 cakes.

Heat 1-1/2 Tbs. of the vegetable oil in a large skillet over medium heat until shimmering hot. Add 5 of the couscous cakes to the skillet and use a spatula to lightly flatten the cakes so they’re about 3/4 inch thick. Cook, flipping once, until crisp and golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate. Add the remaining 1-1/2 Tbs. vegetable oil to the skillet and cook the remaining cakes the same way

Y'all have a great day!

Couscous