Couscous Cakes

Directions

1. 1
   In a medium saucepan, salt 1 1/4 cups water and bring to a boil.
2. 2
   Whisk in the couscous.
3. 3
   Turn off the heat, cover and let stand for 5 minutes.
4. 4
   Transfer the cooked couscous to a bowl and mix in the nuts, parsley and egg.
5. 5
   Season with salt and pepper.
6. 6
   With damp hands, form the couscous into 4 patties, about 1-inch thick (about the same thickness of your first thumb joint).
7. 7
   Heat the oil in a 12-inch nonstick pan over moderate heat until hot but not smoking.
8. 8
   Carefully place the couscous cakes in the pan and cook until golden, turning once, about 5 minutes per side.
9. 9
   Remove from the heat and serve.
10. 10
    BYOC: The thing I love about making cakes is I can really throw anything in there.
11. 11
    Sticking with the Middle Eastern theme, dates would add a nice texture to these.
12. 12
    Plus, you can break up leftovers in a pan for an alternative to fried rice.
13. 13
    You can throw any herb in here - basil, thyme or oregano.