Couscous is on the menu today!The tiny jewels of semolina granules coated in wheat flour is packed with fiber, vitamins and minerals.The key to a good couscous lies in the flavor you add to it, since its quite flavorless on its own.It cooks quickly and is the perfect lunch when you’re in a hurry!I’d picked up a packet of Whole Wheat Couscous from Trader Joe’s with the purpose of using it in some way and looked up the web for some inspiration.I came across Giada’s Recipe for Couscous Cakes that sounded unique with an Indian twist and I instantly knew I had to try it!
I made some changes to the original recipe by using parsley instead of coriander and added some dried cranberries and almonds for some tart and crunch that works perfectly.The lemon zest gives a nice fresh flavor to the dish and the star of the dish clearly is the Mango Chutney that has all the delicious spices and ginger and juicy bits of mango that you get every now and then.
The cakes turned out great and I really enjoyed all the flavors together!You can make these cakes ahead and store them in the refrigerator until required.Just shallow fry them at the last minute and serve your guests.A lovely recipe with an Indian touch that’s surely a keeper 🙂
Couscous Cakes
Ingredients
- Whole Wheat Couscous-1 cup
- Egg-1
- Egg Yolk-1
- Mango Chutney-1/3 cup
- Ground Coriander-1 1/2 tsp
- Lemon Juice-2 tbsp
- Lemon Zest-1 tbsp
- Dried Cranberries-1/4 cup
- Sliced Almonds-1/4 cup
- Chopped Parsley-1/2 cup
- Plain Flour-2 tbsp
- Salt-to taste
- Pepper- 1/2 tsp
- Olive Oil- to shallow fry
Instructions
- Cook couscous according to the instructions.
- Add all the ingredients except Olive Oil and mix together.
- Heat a skillet with some Olive oil.
- Wet your hands with a little water and take a small amount of the mixture.
- Form round shaped patties and shallow fry them until golden.
- For easier frying you can also refrigerate the cakes for about 30 mins before frying them.
- Serve hot!
I’ve never had couscous before but now I really really want to start by making this recipe. Wow, you’ve packed so many delicious ingredients and flavours into these gorgeous, golden little cakes!
Nancy @ gottagetbaked recently posted..Loaded Cheesy Nachos for #SundaySupper #CincodeMayo
Wow…dried fruits, nuts….and a mango chutney included. These sound awesome! Pinning this one to give it a try later….
Tony B | Simple Awesome Cooking recently posted..Pressure Cooked Risotto with Pancetta and Kale
These look right up my street!
What did you serve or eat them with?
Sofia Clara recently posted..SIMPLY SOFIA: HOMEMADE ALMOND MILK
Thankyou Sofia!I just served them with grilled fish for a light dinner 🙂
Wonderful ingredients going into the couscous cakes. Love your Indian twist to the recipe. They look amazing!
Sugar et al recently posted..A Place called Home! Passion Fruit Mouse with Strawberry Meringue Crumble.
WEll, these just look absolutely delicious Soni! What a great idea to add the cranberries and almonds to the rest of these great ingredients!
mjskit recently posted..Bourbon Carrots – Four Ways
Brilliant idea, doll!
I’m putting these li’l guys on the menu for tomorrow nite. Yum…
Oh I noticed these have mango chutney in them, this would be absolutely delicious!! I love Mango Chutney. I will have to try these, they would also pack well for school lunches 🙂
I love couscous cakes! I think these need to go on my menu for tonight. Love!
The Wimpy Vegetarian recently posted..Avocado Cream Sauce
Thankyou Susan!They’re so easy and so delicious 🙂
these look so delicious. I have made with quinoa before but couscous is always a great option 🙂 I normally keep them in fridge like you mentioned above – it always sticks together
dixya@food, pleasure, and health recently posted..Weight Maintenance : Highs and Lows
Beautiful! Those sound soo good, great job 🙂
Happy Blogging!
Happy Valley Chow
Happy Valley Chow recently posted..Watermelon Basil Mojito
Love love LOVE this idea, Soni! These sound and look absolutely fantastic! I must try this!!
The recipe I must try,I love to make a foods like this,perfectly brown on top,what a healthy food 🙂
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