Couscous Cakes

Name: Couscous Cakes
Ingredients: 1 1/2 cups chicken broth or stock; 1 cup couscous; 1/4 cup sliced almonds; 1/4 cup dried currants; 2 tablespoons chives coarsely chopped; 1 lemon zested; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 2 large egg yolks beaten; 3 tablespoons olive oil

10 ingredients

3 steps

Ingredients

1 1/2 cups chicken broth or stock
1 cup couscous
1/4 cup sliced almonds
1/4 cup dried currants
2 tablespoons chives coarsely chopped
1 lemon zested
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 large egg yolks beaten
3 tablespoons olive oil

Directions

1

Bring the stock to a boil in a medium saucepan over high heat. Add the couscous, almonds, currants, chives, lemon zest, salt, and pepper and stir well. Remove from heat and cover tightly for 10 minutes. Transfer to a medium bowl. Fluff couscous with a fork. Stir in yolks. Press couscous mixture into six 3-inch-wide cakes. Transfer to a plate and let stand 5 minutes.
2

Heat olive oil in a nonstick skillet over medium-high heat. Fry cakes, turning once, until golden, about 3 minutes per side. Transfer to paper towels to drain.
3

Serve with Moroccan-Inspired Country-Style Rib Ragu: https://www.yummly.com/recipe/Moroccan-Inspired-Country-Style-Rib-Ragu-with-Couscous-Cakes-2248355