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Ingredients

¾ cup RiceSelect® Original Couscous 1 cup water 2 teaspoons kosher salt, divided 1 large garlic clove, peeled ¼ cup packed fresh mint ½ cup canned chickpeas, rinsed and drained 2 large eggs, lightly beaten 1 ½ teaspoons lemon zest 3 tablespoons extra-virgin olive oil, divided

Nutrition Info

287.3 calories carbohydrate: 32.7 g cholesterol: 93 mg fat: 13.2 g fiber: 3 g protein: 8.9 g saturatedFat: 2.3 g servingSize: - sodium: 1090 mg sugar: 0.2 g transFat: : - unsaturatedFat: : -

Combine water and salt in saucepan, bring to a boil. Add couscous, cover and remove from heat. Allow to stand for 5 minutes.
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.
Uncover the couscous and fluff with a fork.
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.
Refrigerate for 10-15 minutes to allow the mixture to set.
Heat 1 1/2 tablespoons oil in a large skillet over medium heat until simmering.
Add about 5 of the couscous cakes to the skillet, use a spatula to lightly flatten to about 3/4-inch thickness.
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.

8 couscous cakes

A versatile and delicious side dish, these couscous cakes with mint, lemon, and garlic will surely impress your family and guests.