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Description
Serve with Moroccan-Inspired Country-Style Rib Ragu(https://www.yummly.com/recipe/Moroccan-Inspired-Country-Style-Rib-Ragu-with-Couscous-Cakes-2248355…
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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Ingredients
US|METRIC
6 SERVINGS
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Directions
- 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.
- 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.
- Serve with Moroccan-Inspired Country-Style Rib Ragu: https://www.yummly.com/recipe/Moroccan-Inspired-Country-Style-Rib-Ragu-with-Couscous-Cakes-2248355