Mediterranean Couscous Cakes

This Mediterranean inspired dish is the perfect blend of citrus, smoke and crisp. You can have this as a vegetarian entrée or as a side dish. My favorite way to have them is by setting up a platter of several Lebanese spreads and dips, soft warm pitas and a variety of artisan cheeses and olives. Pair this with your favorite wine and you’ve got yourself a Mediterranean feast!


Serves 3 

1 cup of whole wheat couscous {cooked}

½ lime zested

1 whole egg {whisked}

1/8 cup of cilantro {chopped}

1/8 cup of Scallions {chopped}

1 tablespoon of flour

1 teaspoon of smoked paprika

½ teaspoon of ground cumin

Black pepper {to liking}

Salt {to liking}

2 Tablespoons of olive oil or canola oil

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Medium bowl



Paper towels

Large skillet

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In a medium bowl, mix together the couscous, cilantro, scallions, egg, paprika, cumin, lime zest, salt and pepper. Sprinkle the flour over the mixture. Mix until well combined.

In a large skillet, heat the oil on medium. Form the patties to liking {disk shaped}. Add the patties to the pan and cook for 3 minutes on each side. Once patties cook, pat the excess oil onto the paper towels and serve with your favorite spread or dipping sauces.

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Tip – I like making these patties and serving them with different spreads such as hummus, tabbouleh or tahini dip.

Tip – For quicker cooking make sure to buy instant couscous that could be made on both a stovetop or microwave.

Stores – My go-to stores for buying my whole wheat instant couscous are Whole Foods or Trader Joe’s.

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Content and images by: Diana Rodelo

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