Red Pepper and Parsley Couscous Cakes
Makes 8 cakes (4 servings)
2 cups cooked Parmesan couscous, prepared according to package instructions; cooled
1/4 cup chopped fresh parsley leaves
3 egg whites
1/4 cup finely diced red pepper
1 lime, zested
½ teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons Extra-Virgin Olive Oil (Plus Olive Oil cooking spray, as needed.
In a medium bowl, mix together the couscous, parsley, red pepper, egg yolks, lime 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. If skillet becomes dry, spray lightly with Olive Oil cooking spray; as needed.
Recipe inspired by Giada De Laurentiis : Couscous Cakes, http://www.foodnetwork.com/recipes/giada-de-laurentiis/couscous-cakes-recipe/index.html