Couscous Cakes Recipe | Yummly

Couscous Cakes

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Couscous Cakes

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Serve with Moroccan-Inspired Country-Style Rib Ragu(…

Recipe courtesy of Grand Champion of the popular cooking competition, “Chopped” and recent winner of “Iron Chef America” — Chef Madison Cowan on behalf of the National Pork Board

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  • 1 1/2 cups chicken broth (or stock)
  • 1 cup couscous
  • 1/4 cup sliced almonds
  • 1/4 cup dried currants
  • 2 Tbsp. chives (coarsely chopped)
  • 1 lemon (zested)
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 2 large egg yolks (beaten)
  • 3 Tbsp. olive oil
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    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:
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