Cous Cous Cakes

 These are lovely with fresh tomato sauce on them, or with Simple Summer Chickpea Salad.  They also freeze well.  You could probably substitute quinoa for the cous cous, but I haven’t tried it yet.  The recipe as written contains wheat and dairy.

1 2/3 cups cous cous

3 cups boiling water

1/3 cup chickpea flour

2/3 cup water

1/2 cup chopped flat leaf parsley

1 teaspoon garlic powder

1 teaspoon salt

1/4 cup grated parmesean cheese

Stir cous cous into boiling water.  Cover and remove from heat.  Allow to sit for 10 minutes, then remove cover and fluff cous cous with a fork.  Cool.

Wisk together remaining ingredients.   Stir in cous cous.  Chill for at least 30 minutes.  Shape 4-inch patties by hand.  Cook on oiled grilled at medium heat.  Press down each patty with a spatuala so they will cook evenly.  Cook on one side for 3 minutes, then flip and cook on the other side for 3 minutes.  Serve warm, or wrap well and freeze for later use.

(c) 2007 Leah VanWey

2 thoughts on “Cous Cous Cakes

  1. I like to cook cous cous in broth instead of water (as Alton Brown says “Water doesn’t bring any flavor to the party). You could probably halve the salt w/ a decent low-sodium, organic broth.

    I like Swanson’s Organic Veggie broth, or their Organic chicken. I don’t know how it is for soy allergens.

  2. Thanks for the idea. It probably would bring more flavor to the party. (Can I call you an Alton Brown groupie?)

    Pacific Natural Foods makes both veggie and chicken broth that is soy-free. Swanson’s contained soy last time I checked.

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