Couscous Cakes

Pork
Couscous Cakes
0
10
240
35

Ingredients

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

Directions

  1. 1Bring 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. 2Heat 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. 3Serve with Moroccan-Inspired Country-Style Rib Ragu
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NutritionView more

240Calories
Sodium9%DV220mg
Fat18%DV12g
Protein14%DV7g
Carbs9%DV27g
Fiber12%DV3g

PER SERVING *

Calories240Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat2g10%
Trans Fat
Cholesterol70mg23%
Sodium220mg9%
Potassium190mg5%
Protein7g14%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate27g9%
Dietary Fiber3g12%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.