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Moroccan couscous cakes

Serves: 6
Prep: 15
Cook: 10

    The Moroccan ingredient combination of lemon, mint, nuts and dried fruit add a fresh and zesty flavour to the couscous. These easy to make patties are a prefect BBQ or brunch option.


    • 1 1/2 cups couscous
    • 2 tsp moroccan spice
    • 1 1/2 cups reduced salt vegetable stock
    • 1/3 cup pinenuts, toasted
    • 1/3 cup currants
    • 2 tbs finely chopped mint
    • 100g feta, crumbled
    • 1 tsp lemon zest
    • 3 eggs, lightly beaten
    • 2 tbs oil


    1. Place couscous, moroccan spice in a heatproof bowl and add boiling stock. Cover and set aside for 5 minutes.
    2. Separate couscous grain with a fork.
    3. Add remaining ingredients, except oil. Mix well.
    4. Using a lightly oiled quarter cup measure to form mixture into cakes.
    5. Heat oil in a large frypan or barbecue plate. Add cakes and cook for 4 minutes then turn and cook other side another 4 minutes. Serve with salad greens


    • Using a quarter cup measure to form patties results in evenly sized and shaped patties. If you desire larger patties use a third or even a half cup measure.

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