Ah couscous. The grain so nice, they named it twice. I made a box of couscous and was noticing how my leftovers were conglomerating and sticking together when I had a genius revelation...couscous patties! Just blend in some beans and veggies, and you have a delish patty with tons of protein. You can put on a bun or eat by itself with some sauce. Either way, it's fabulous.
I used a box of Near East Mediterranean Curry Couscous, so the prep was easy and seasoning wasn't necessary because it already has a strong flavor. I probably ate about 1/2 of the box beforehand, so I'm estimating the amount leftover that I used. If you don't use the box of Mediterranean Couscous with the curry seasonings packet, season the couscous with curry, cumin, lemon, turmeric, parsley salt & pepper, (or any way you want!). I loved the way the carrot shreds add a more crunchy texture, but you can add any veggies you want- spinach, zucchini, onions, mushrooms.... just cook them first.
Makes about 8 cakes (3"-4" wide)
Near East Mediterranean Couscous-COOKED 1 1/2 cups
Garbanzo Beans- 1 14 oz. can, drained & rinsed
Sliced Carrots- 1/3 cup, cooked (I use frozen & heat them up in microwave)
Optional- oats, ground flax seed
Cook couscous according to package directions.
Put garbanzo beans, carrots and egg in food processor and blend well. Then remove blade & stir in couscous by hand- also adding any oats or flaxseed for an extra nutritional boost. Roll into balls and smash with patty maker or form into patties by hand.
Cook on a skillet with zero-cal cooking spray or saute in a pan in a little bit of oil. Can also grill. Cook first side, 4-5 minutes and 2-3 minutes on the other side.
Top with ranch if you want a quick sauce, or mix sour cream with dill and garlic salt or use any yogurt sauce.