Couscous Cakes

Name: Couscous Cakes
Total time: 2100 s
Yield: 6 servings
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

Pork

10Ingredients

240Calories

35Minutes

Ingredients

servings:

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

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Directions

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.
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.
3Serve with Moroccan-Inspired Country-Style Rib Ragu

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