The Best Recipes for Garlic Lemon Couscous Cakes

Trying to find recipes Garlic Lemon Couscous Cakes, each of our site provides recipes Garlic Lemon Couscous Cakes that a person need Listed here are the tested recipes Garlic Lemon Couscous Cakes that will you need

Garlic Lemon Couscous Cakes

"A versatile and delicious side dish, these couscous cakes with mint, lemon, and garlic will surely impress your family and guests."

Ingredients :

3/4 cup RiceSelect® Original Couscous
1 cup water
2 teaspoons kosher salt, divided
1 large garlic clove, peeled
1/4 cup packed fresh mint
1/2 cup canned chickpeas, rinsed and drained
2 large eggs, lightly beaten
1 1/2 teaspoons lemon zest
3 tablespoons extra-virgin olive oil, divided

Instructions :

Prep : 25M	Cook : 4M	Ready in : 45M

Combine water and salt in saucepan; bring to a boil. Add couscous; cover and remove from heat. Allow to stand for 5 minutes.
Coarsely chop the garlic in a food processor. Add the mint and pulse until finely chopped. Add the chickpeas and remaining teaspoon salt and pulse until coarsely chopped.
Uncover the couscous and fluff with a fork.
In a large bowl, combine couscous, chickpea mixture, eggs, and lemon zest, mixing until well combined. Press the couscous mixture into a 1/4 measuring cup, smooth the top, and invert the measuring cup to release the cake onto a tray. Repeat with the remaining couscous mixture to make 8-9 cakes.
Refrigerate for 10-15 minutes to allow the mixture to set.
Heat 1 1/2 tablespoons oil in a large skillet over medium heat until simmering.
Add about 5 of the couscous cakes to the skillet; use a spatula to lightly flatten to about 3/4-inch thickness.
Cook, flipping once, until the patties are crisp and golden brown on both sides, about 3-5 minutes per side. Transfer the cooked patties to a paper and keep warm. Add the remaining 1 1/2 tablespoons olive oil to the skillet and cook the remaining cakes the same way.