Moroccan Couscous Cakes + Video
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
6
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Calories
628 kcal
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Course
Side Dish
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Cuisine
Moroccan, North African
Moroccan Couscous Cakes + Video
Description
This recipe combines cooked couscous with eggs, chopped green onions, minced garlic, diced red bell pepper, chopped parsley, flour, ras el hanout spice blend, and salt to form a batter that holds together when fried. Ras el hanout brings a complex, fragrant spice profile typical in Moroccan cuisine.
Using a skillet with olive oil over medium heat, the batter is scooped in portions and pressed to form patties that cook until golden and crisp on both sides while maintaining a soft interior texture. The resting step on paper towel helps remove excess oil, and final seasoning with salt adjusts flavor.
Serving suggestions include fresh lemon wedges or tahini sauces to add acidity or creaminess that balances the cakes’ spice and texture. These versatile cakes can work as appetizers, snacks, or part of a meal.
The recipe notes mention the preference for cooled or leftover couscous to improve handling and texture.
Ingredients
- 3 cups couscous See Note1, cooked
- 3 large egg
- 2 green onions chopped fine
- 2 cloves garlic minced
- 1/2 red bell pepper small 1/4 inch dice
- 2 tbsp parsley chopped, fresh
- 2 tbsp flour
- 1 tsp ras el hanout
- 1/2 tsp kosher salt
- 2 tbsp olive oil plus more if needed for frying
Instructions
- In a bowl mix all of the ingredients up excluding the oil. Mix well to incorporate thoroughly.
- In a skillet (non-stick or cast iron) over medium heat add the olive oil.
- Using a small ice cream scoop or 1/3 cup measure, press the couscous (condense pressing open hand on couscous to pack) and place scoop in the hot pan.
- Allow to sauté for 2 minutes and then gently press down slightly to form a patty with a spatula. Cook another minute and flip carefully. Cook for another 2-3 minutes on other side.
- Remove from pan to rest on paper towel and season with kosher salt. Serve with slices of fresh lemon and or tahini sauce, or tahini yogurt sauce.
Notes
- Use cooled or leftover couscous to help the batter bind and form cohesive cakes.
- To cook couscous, combine 1 cup uncooked couscous with 1 cup boiling water and 1 tablespoon butter, cover, and let stand for 15 minutes before fluffing and cooling.
- Press the couscous mixture firmly when shaping to maintain cake shape during cooking.
- Serve with lemon slices or tahini-based sauces to complement the spices and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Calories | 628kcal | 31% |
| Carbohydrates | 106g | 35% |
| Protein | 22g | 44% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 140mg | 47% |
| Sodium | 360mg | 15% |
| Potassium | 343mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 905IU | 18% |
| Vitamin C | 23mg | 26% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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