Best 4 Garlic Lemon Couscous Cakes Recipes

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Garlic Lemon Couscous Cakes: A Burst of Mediterranean Flavors

Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our delectable Garlic Lemon Couscous Cakes. These savory patties are a symphony of flavors, combining the aromatic zest of lemon, the earthy depth of garlic, and the fluffy texture of couscous. Each bite transports you to the vibrant streets of a Mediterranean market, where the air is alive with the scents of fresh herbs and spices.

This versatile dish can be enjoyed as a main course, a side dish, or even as an appetizer. It's perfect for picnics, potlucks, or simply as a quick and easy weeknight meal. The Garlic Lemon Couscous Cakes are also highly customizable, allowing you to add your favorite vegetables, herbs, or spices to create a unique flavor profile that suits your palate.

In this comprehensive guide, we'll provide you with step-by-step instructions and helpful tips to ensure your Garlic Lemon Couscous Cakes turn out perfectly every time. We'll also introduce you to two additional variations of this dish: the Spinach and Feta Couscous Cakes and the Sun-Dried Tomato and Pesto Couscous Cakes. These variations offer exciting flavor combinations that are sure to tantalize your taste buds.

So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure with our Garlic Lemon Couscous Cakes and their delicious variations!

Let's cook with our recipes!

COUSCOUS CAKES



Couscous Cakes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups cooked couscous, prepared according to package instructions and cooled
1/4 cup chopped fresh cilantro leaves
1 egg
1 egg yolk
1 1/2 teaspoons ground coriander
1 lemon, zested
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1/4 cup olive oil
1/3 cup mild mango chutney

Steps:

  • In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.
  • In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.
  • Serve the couscous cakes with mango chutney.

LEMON CAKES



Lemon Cakes image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 2 loaves

Number Of Ingredients 13

1/2 pound (2 sticks) unsalted butter at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest lightly packed (6 to 8 large lemons - Use only fresh lemon juice and zest)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon juice

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.
  • Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes. With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest. Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  • Cook 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
  • For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
  • To freeze these cakes, prepare them except the glaze. Wrap them well in plastic wrap and freeze. When you're ready to use, defrost and glaze.

LEMON COUSCOUS



Lemon Couscous image

This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.

Provided by redveeder

Categories     Side Dish

Time 15m

Yield 3

Number Of Ingredients 9

1 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon butter
¼ teaspoon salt
⅔ cup couscous
1 (2 ounce) jar sliced pimento peppers, drained
2 tablespoons toasted pine nuts
2 tablespoons chopped fresh parsley

Steps:

  • Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
  • Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g

GARLIC LEMON COUSCOUS CAKES



Garlic Lemon Couscous Cakes image

A versatile and delicious side dish, these couscous cakes with mint, lemon, and garlic will surely impress your family and guests.

Provided by Rice Select

Categories     RiceSelect

Time 45m

Yield 4

Number Of Ingredients 9

¾ cup RiceSelect® Original Couscous
1 cup water
2 teaspoons kosher salt, divided
1 large garlic clove, peeled
¼ cup packed fresh mint
½ cup canned chickpeas, rinsed and drained
2 large eggs, lightly beaten
1 ½ teaspoons lemon zest
3 tablespoons extra-virgin olive oil, divided

Steps:

  • Combine water and salt in saucepan; bring to a boil. Add couscous; cover and remove from heat. Allow to stand for 5 minutes.
  • Coarsely chop the garlic in a food processor. Add the mint and pulse until finely chopped. Add the chickpeas and remaining teaspoon salt and pulse until coarsely chopped.
  • Uncover the couscous and fluff with a fork.
  • In a large bowl, combine couscous, chickpea mixture, eggs, and lemon zest, mixing until well combined. Press the couscous mixture into a 1/4 measuring cup, smooth the top, and invert the measuring cup to release the cake onto a tray. Repeat with the remaining couscous mixture to make 8-9 cakes.
  • Refrigerate for 10-15 minutes to allow the mixture to set.
  • Heat 1 1/2 tablespoons oil in a large skillet over medium heat until simmering.
  • Add about 5 of the couscous cakes to the skillet; use a spatula to lightly flatten to about 3/4-inch thickness.
  • Cook, flipping once, until the patties are crisp and golden brown on both sides, about 3-5 minutes per side. Transfer the cooked patties to a paper and keep warm. Add the remaining 1 1/2 tablespoons olive oil to the skillet and cook the remaining cakes the same way.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 32.7 g, Cholesterol 93 mg, Fat 13.2 g, Fiber 3 g, Protein 8.9 g, SaturatedFat 2.3 g, Sodium 1090 mg, Sugar 0.2 g

Tips:

  • Use fresh lemon zest and garlic for the best flavor.
  • If you don't have fresh parsley, you can use dried parsley flakes.
  • Be careful not to overcook the couscous. It should be cooked through but still have a slight bite to it.
  • If you don't have a food processor, you can chop the parsley and garlic by hand.
  • Serve the couscous cakes with your favorite dipping sauce.

Conclusion:

Garlic lemon couscous cakes are a delicious and easy-to-make appetizer or side dish. They are perfect for a party or potluck, and they can also be served as a main course with a salad.

These couscous cakes are made with simple ingredients that you probably already have on hand. The couscous is cooked in a flavorful broth made with garlic, lemon, and herbs. Once the couscous is cooked, it is mixed with eggs, parsley, and bread crumbs. The mixture is then formed into cakes and pan-fried until golden brown.

The garlic lemon couscous cakes are crispy on the outside and tender on the inside. They are packed with flavor and they are sure to be a hit with your family and friends.

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