Autumn Couscous Cakes


Some of my best kitchen creations were purely just an accident. A few weeks back, I attempted to make a grain salad for an office potluck. I wanted to make a healthier contribution than the usual spread of dips and casseroles. By the time I got started it was late and as a result I cooked couscous instead of quinoa for my quinoa salad. The ingredient mix up was fine but the issue was that couscous requires much less liquid to cook than quinoa leaving me with a much mushier salad then I would’ve liked. I decided the meal attempt was a fail so I had nothing to lose. I gave my concoction of couscous, sweet potato, dried cranberries, green onions, bell pepper, chopped almonds, and chicken apple sausage, a good drizzle of olive oil, a squeeze of a lemon, 1 whole egg, 1 egg yolk and mixed it all together. Using a ¼ cup measuring cup, I formed ½ inch thick patties and coated each side with flour. Next time, I’m going to try some rice flour to give it a really crispy shell. Then I pan fried them for a few minutes on each side until nice and golden in some olive oil. Accidental or not, this was AMAZING. I made these again recently for dinner and they turned out even better by cooking the couscous according to the directions.

Get creative! I added ingredients that remind me of this wonderful Autumn season.

Autumn Couscous Cakes
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  1. 2 cups couscous- cook according to directions using chicken stock as liquid and cool
  2. 2 cups chicken stock
  3. 1/2 cup dried cranberries
  4. 1/2 cup chopped almonds
  5. 1/4 cup chopped bell pepper
  6. 1/4 cup green onions
  7. 1 small apple chopped
  8. 3 chicken apple sausages chopped
  9. 1 sweet potato baked and chopped (no skin)
  10. juice of 1/2 a lemon
  11. 1/4 cup olive oil
  12. 1 whole egg
  13. 1 egg yolk
  14. 1 cup flour
  15. 1 tsp of cayenne pepper
  16. salt & pepper to season
  1. Mix all ingredients together in a large bowl except the flour. Using a 1/4 c. measuring cup, form 1/2 inch patties.
  2. Sprinkle the patties with flour and fry in oil on a non-stick skillet for about 3-4 minutes on each side until golden.
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