My dad first told me about a recipe he created using couscous, and turning them into little cakes. What I love about recipes like this is that it uses a basic pantry item and turns it into something really different and somewhat unexpected. Serve these with a simple green salad dressed with lemon juice, olive oil and salt and pepper or try serving them as an appetizer (the recipe can easily be doubled) by simply forming them into smaller cakes for a quick entertaining idea.
1/3 cup water
1/3 cup couscous
Zest from 1/4 lemon
2-3 tablespoons feta cheese, crumbled
1 1/2 teaspoons finely minced fresh parsley
1 1/2 teaspoons finely minced fresh mint
1 tablespoon all-purpose flour
Salt, to taste
Freshly ground black pepper
1 egg, beaten
2 tablespoons extra virgin olive oil
Lemon Yogurt Sauce
2 tablespoons plain Greek-style yogurt
1 tablespoon fresh lemon juice
Juice from 1/2 lemon, for drizzling
1. In a medium saucepan, bring water to a boil. Add couscous and stir. Remove from heat, cover and let stand for about 5 minutes, until water is absorbed. Fluff with a fork and transfer to a medium bowl and allow to cool.
2. When cooled, add lemon zest, feta cheese, parsley, mint and flour. Season with salt and pepper. Add enough egg to bind mixture together, about 3/4 of egg. Discard extra egg or save for later use. Mix well and form into 2 round patties.
3. In a medium sauté pan, heat oil over medium heat. Add patties and cook on each side for 3-4 minutes, until lightly golden brown.
4. Meanwhile, make the sauce. In a small bowl, combine yogurt and lemon juice until blended.
5. Transfer patties to a serving plate and drizzle with lemon juice. Top each with a dollop of lemon yogurt sauce and serve warm.