Fried Couscous Cakes

1          tbsp     vegetable oil

6                      green onions, chopped

1-1/3    cups    chicken stock

1-1/4    cups    couscous

1/4       cup      chopped fresh parsley

1/4       tsp       each salt and pepper

2                      eggs, lightly beaten

                        Vegetable oil

1.  Heat oil in saucepan set over medium het. Add green onions; cook, stirring, for 3 minutes. Pour in chicken stock. Bring to a boil. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff with fork. Stir in parsley, salt and pepper and then eggs.

2.  In large non-stick skillet set over medium-high heat, heat about ¼-inch of oil. Using ¼ cup measure, scoop out couscous, patting into measure. Add to pan, flattening slightly into a cake-like shape. Fry for 3 to 5 minutes per side, until golden brown. Transfer to paper towel lined racks to drain slightly Serve warm.

This recipe is part of a delicious Chanukah Menu by Daphna Rabinovitch. Click here to see the rest!