Garlic Lemon Couscous Cakes

Garlic Lemon Couscous Cakes

Rice Select

"A versatile and delicious side dish, these couscous cakes with mint, lemon, and garlic will surely impress your family and guests."
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45 m servings 287 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1090 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine water and salt in saucepan; bring to a boil. Add couscous; cover and remove from heat. Allow to stand for 5 minutes.
  2. Coarsely chop the garlic in a food processor. Add the mint and pulse until finely chopped. Add the chickpeas and remaining teaspoon salt and pulse until coarsely chopped.
  3. Uncover the couscous and fluff with a fork.
  4. In a large bowl, combine couscous, chickpea mixture, eggs, and lemon zest, mixing until well combined. Press the couscous mixture into a 1/4 measuring cup, smooth the top, and invert the measuring cup to release the cake onto a tray. Repeat with the remaining couscous mixture to make 8-9 cakes.
  5. Refrigerate for 10-15 minutes to allow the mixture to set.
  6. Heat 1 1/2 tablespoons oil in a large skillet over medium heat until simmering.
  7. Add about 5 of the couscous cakes to the skillet; use a spatula to lightly flatten to about 3/4-inch thickness.
  8. Cook, flipping once, until the patties are crisp and golden brown on both sides, about 3-5 minutes per side. Transfer the cooked patties to a paper and keep warm. Add the remaining 1 1/2 tablespoons olive oil to the skillet and cook the remaining cakes the same way.

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