1⁄2 cup instant couscous, we used Tipiak brand
1 teaspoon sea salt
1 teaspoon ground cumin
1⁄2 cup water or chicken stock, boiling
1 x 400 gram tin cooked chickpeas, drained and rinsed
1 clove garlic, crushed
1⁄2 cup chopped flat-leaf parsley or mint
2 spring onions, finely chopped
finely grated zest 1 lemon
2 #6 (medium) eggs, lightly beaten
sea salt and freshly ground pepper
olive oil for cooking
Put the couscous, salt and cumin in a bowl. Add the boiling water or stock and combine. Cover tightly with plastic wrap and leave for 10 minutes.
Put the chickpeas, garlic, herbs, spring onions and lemon zest in a food processor and pulse until coarsely chopped. Don’t process to a smooth paste. Tip into a bowl and season. Fluff the couscous with a fork and combine with the chickpea mixture and eggs.
Press the couscous firmly into a lightly greased, straight sided, 1⁄4 cup measuring cup then invert onto a flat plate or tray. They won’t turn out if you forget to grease the cup. Repeat with the remaining mixture.
Heat the olive oil in a non-stick sauté pan over medium heat.
Cook for 3 minutes then gently turn and cook for another 3 minutes. Drain on kitchen towels. Keep warm in a low oven if cooking in batches. Makes 8-9 cakes.
If using a flavoured couscous, leave out the salt and cumin.