Couscous cakes

Step 1
Place the couscous and stock powder in a large bowl and add boiling water. Stir, cover and let sit for 5 minutes.

Step 2
Chop the garlic in a food processor. Add the parsley or coriander and pulse until finely chopped. Add the chickpeas and pulse until chopped.

Step 3
Fluff the couscous with a fork.

Step 4
Add the chickpea mix, eggs and lemon zest to the couscous and mix.

Step 5
Refrigerate for 15 minutes.

Step 6
Divide the mixture into 8 ‘cakes’.

Step 7
Heat olive oil in a frypan over medium heat.

Step 8
Add the couscous cakes to the pan in batches so as not to over crowd. Press them down gently with a spatula to flatten. Cook until golden on both sides.  

Serving suggestion: Serve with our Tzatziki dip as a snack or as a side dish to any meal.  

Food safety tip: If you are taking leftovers for lunch, couscous cakes need to be kept cold so pack an ice brick.