Summary: This couscous is multi-purpose. I love to make the couscous a day before and serve it with fish or any other protein. Then, like always…I love getting creative with the leftovers so…I decided to turn them into patties. And this is the story of how the couscous patties were born. They are packed with flavor and nutrition plus they have a nice crunchy and soft consistency. It feels like you are eating a fried crab cake but instead you are eating a healthy vegetarian patty. So get cooking and stay inspired!
Yield: 5 patties
1 cup couscous
1 cup water
1 tbsp butter/ olive oil
1/4 tsp salt, more if needed
1/4 tsp pepper
1 small white onion, chopped
1 can chickpeas, drained & washed
1/2 cucumber or zucchini, chopped
1 small red tomato, chopped
2 garlic cloves, finely diced
1/4 cup parsley, finely chopped
1/2 cup raw spinach, finely chopped
turmeric, ginger & cumin, as needed
In a saucepan: add the water, oil, and salt and let bring to a boil. Remove from the stove, add the couscous, stir, and cover for 5 min. Fluff with a fork and set aside.
Chop all the vegetables and remaining ingredients. Pour into the sauce pan with the couscous. Add the chickpeas. Mix well.
Sprinkle with turmeric until the couscous starts turning yellow. (It usually takes about 4-5 times). Sprinkle once with some ground ginger and cumin. Stir well. Taste and adjust seasoning to taste. You may need to add more salt and pepper.
In a separate small bowl crack the eggs and whisk well. Now pour over the couscous mixture. Stir. Form individual patties with your hands – I used a 1/2 cup measuring cup to form the patties. Heat a non-stick skillet with 1 tbsp of olive oil and set to high tempt. Cook the patties for about 3-4 min per side or until they turn golden brown. Use a big spatula to flatten them out & flip them.
TIP – These are delicate patties so let them cook at least 2 full min. before flipping them because you won’t be able to flip them too many times. You will hear sizzling and cracking sounds this is normal.
For best results spray non-stick vegetable spray between each patty and cook one at a time.
Eat with a side of salad, slip into pitas or if you want something more heavy…Make it into a veggie burger. Serve with bread slices and hummus.
Tomato & Cashew Salad:
2 cups of arugula, 1 cup of spinach, 1/2 tomato cubed, 2 radishes thinly sliced, 1/4 cup of chopped cashews, and 1 tsp chia seeds sprinkled on top. Yields: 2 servings. Variation: add strawberries.