I owe it to my sister Molly for starting me off on this recent couscous kick of mine. My mom used to make it for us quite frequently growing up, but as far as making it on my own...not so much. I like it, but it hasn't been something that I just had to have, that is, until now. I had forgotten how light it is and how versatile it can be. And when they are formed into pretty little cakes sprinkled with color, they become a great edible accessory for dressing up your plate. Giada's Couscous Cake recipe was an inspiration in creating my own version; Red Pepper and Parsley Couscous Cakes.
Red Pepper and Parsley Couscous Cakes
Makes 8 cakes (4 servings)
2 cups cooked Parmesan couscous, prepared according to package instructions; cooled
1/4 cup chopped fresh parsley leaves
1 lime, zested
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons Extra-Virgin Olive Oil
Olive Oil Cooking Spray (as needed)
In a medium bowl, mix together the couscous, parsley, red pepper, egg whites, lime zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.
In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture. If skillet becomes dry, spray lightly with Olive Oil cooking spray; as needed.
* Inspiration for this recipe was Giada De Laurentiis and her Couscous Cakes featured on www.foodnetwork.com.