Couscous Cakes

• 1 1/2 cups chicken broth or stock
• 1 cup couscous
• 1/4 cup sliced almonds
• 1/4 cup dried currants
• 2 tablespoons chives coarsely chopped
• 1 lemon zested
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 large egg yolks beaten
• 3 tablespoons olive oil

1. Bring the stock to a boil in a medium saucepan over high heat. Add the couscous, almonds, currants, chives, lemon zest, salt, and pepper and stir well. Remove from heat and cover tightly for 10 minutes. Transfer to a medium bowl. Fluff couscous with a fork. Stir in yolks. Press couscous mixture into six 3-inch-wide cakes. Transfer to a plate and let stand 5 minutes.
2. Heat olive oil in a nonstick skillet over medium-high heat. Fry cakes, turning once, until golden, about 3 minutes per side. Transfer to paper towels to drain.
3. Serve with Moroccan-Inspired Country-Style Rib Ragu: https://www.yummly.com/recipe/Moroccan-Inspired-Country-Style-Rib-Ragu-with-Couscous-Cakes-2248355

chicken broth, couscous, almonds, currants, chives, lemon zested, salt, freshly ground black pepper, egg yolks, olive oil

Taken from www.yummly.com/recipe/Couscous-Cakes-2248069 (may not work)