Couscous Cakes

• Kosher salt
• 1 cup couscous
• 1/4 cup finely chopped pistachios nuts
• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 large eggs, lightly beaten
• Freshly cracked black pepper
• 3 tablespoons extra-virgin olive oil

1. In a medium saucepan, salt 1 1/4 cups water and bring to a boil.
2. Whisk in the couscous.
3. Turn off the heat, cover and let stand for 5 minutes.
4. Transfer the cooked couscous to a bowl and mix in the nuts, parsley and egg.
5. Season with salt and pepper.
6. With damp hands, form the couscous into 4 patties, about 1-inch thick (about the same thickness of your first thumb joint).
7. Heat the oil in a 12-inch nonstick pan over moderate heat until hot but not smoking.
8. Carefully place the couscous cakes in the pan and cook until golden, turning once, about 5 minutes per side.
9. Remove from the heat and serve.
10. BYOC: The thing I love about making cakes is I can really throw anything in there.
11. Sticking with the Middle Eastern theme, dates would add a nice texture to these.
12. Plus, you can break up leftovers in a pan for an alternative to fried rice.
13. You can throw any herb in here - basil, thyme or oregano.

kosher salt, couscous, pistachios nuts, parsley, eggs, freshly cracked black pepper, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/claire-robinson/couscous-cakes-recipe.html (may not work)