An electric skillet or griddle works well for this recipe because there's more room for the cakes. Otherwise, use a nonstick skillet, and cook in batches. They're delicious plain or served with marinara sauce.

Recipe by Cooking Light January 1996


Recipe Summary

12 servings (serving size: 2 cakes)


Ingredient Checklist


Instructions Checklist
  • Bring water to a boil in a small saucepan; stir in couscous. Remove from heat; cover and let stand 10 minutes. Fluff with a fork.

  • Place 1 teaspoon oil in an electric skillet; heat to 375°. Add onion, bell peppers, and garlic; sauté 5 minutes. Combine couscous, onion mixture, cheese, and remaining ingredients in a large bowl; stir well.

  • Place 1/2 teaspoon oil in skillet; heat to 375°. Place 1/3 cup couscous mixture for each of 4 portions into skillet, shaping each portion into a 3-inch cake in the skillet. Cook 6 minutes or until golden brown, turning cakes carefully after 3 minutes. Repeat procedure with remaining oil and couscous mixture.

Nutrition Facts

242 calories; calories from fat 28%; fat 7.6g; saturated fat 3.2g; mono fat 3.2g; poly fat 0.6g; protein 10g; carbohydrates 34g; fiber 2.4g; cholesterol 16mg; iron 2.2mg; sodium 344mg; calcium 112mg.