Cous Cous Cakes
Cous Cous Cakes
My kid and my husband both love cous cous. They are especially fond of Isreali cous cous which has larger grains and tastes like pasta. Trader Joe’s makes an excellent blend of Isreali cous cous, quinoa, orzo and dried chick peas called “Harvest Grains.” It tastes great on its own, but we decided to make something special out of it tonight. Note: this should work with any cous cous – you don’t have to buy the Harvest Grains.
At first my kid wasn’t so sure if he’d like these because of the amount of spinach we dumped into them, but after giving it a try he polished it right off and asked for seconds. My husband, the vegetarian, ate four. I’d say it’s a keeper ! Now for the recipe…
Cous Cous Cakes Recipe
Prep Time: 5 mins Cooking Time: 30 mins
1 3/4 cups water
1 packet vegetable broth
1 1/4 cup Israeli cous cous
1 tablespoon unsalted butter
8 oz frozen chopped spinach (thawed + squeezed)
1 egg (lightly beaten)
1/2 cup shredded part skim mozzarella
salt & pepper
Preheat the oven to 350 degrees. Bring water to a boil. Add veggie broth packet and cous cous. Stir, cover and turn down heat to simmer. Let simmer for 10 minutes or until water is absorbed. Transfer cooked cous cous to a large bowl and stir in butter until melted. Add spinach and mix well. Slowly add egg while stirring continually making sure the egg does not start cooking. Add salt and pepper to taste. Scoop into a greased muffin tin and pat down. Bake for 15 minutes. Remove from oven and sprinkle each cup with mozarella. Return to oven and bake another 5 minutes until cheese is melted and cakes are set. Let cool for a few minutes and carefully remove cakes by running a butter knife along the edges and lifting them out. Makes 12 cakes.