Couscous Cakes

These may not look like much, but they are one of my husband's favorite things to eat. We saw the recipe on Food network one cold weekend morning. I hardly watch any TV right now, but in the winter months I like to wake up weekend mornings with some of the food shows and DYI on HGTV. Lots of coffee with the occasional shot of Irish Cream or Kahlua are usually in my hand. I think the show was 5 Ingredient Meals but I don't even know if it is still on. I liked it though. I am really not a fan of all of the challenge shows on that station. Show me something I can make myself and my family would like to eat. I don't need to see drama about making some cupcakes. Ugh! I changed the recipe a little to suit us and the kind of things we have in our pantry.

Couscous Cakes Adapted from: ClaireRobinson-foodnetwork

1 ¼ cups water

1 cup of couscous

2 tablespoons olive or canola oil

2 large eggs

½ teaspoon salt

¼ teaspoon of pepper

2 tablespoons of dried parsley

3 finely chopped green onions

In a medium pan bring the water and some salt to a boil. Add the couscous and oil. Cook for one minute. Turn off the heat and cover for 5 minutes. Stir the couscous to break it up and let if cool about 15 minutes, stirring occasionally. Beat the eggs together and add them and the rest of the ingredients. Shape into small cakes. I use my measuring cup for a 1/3 of a cup. Fry in about 2-3 tablespoons of olive or canola oil about 6 to 8 minutes on each side. Drain on paper towels and serve. I always double the recipe and it feeds the 4 of us. We like these with Japanese mayonnaise, which is 2 heaping tablespoons of mayo, a squirt of lemon juice and a shot of hot sauce(Sriracha) or we just use spicy BBQ sauce.