Cous Cous Cakes
by Aug 2nd, 2010 // Recipes, Sides, Veggie Friendly
Cous Cous Cakes
My kid and my husband both love cous cous. They are especially fond of Isreali cous cous which has larger grains and tastes like pasta. Trader Joe’s makes an excellent blend of Isreali cous cous, quinoa, orzo and dried chick peas called “Harvest Grains.” It tastes great on its own, but we decided to make something special out of it tonight. Note: this should work with any cous cous – you don’t have to buy the Harvest Grains.
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- Adding the egg.
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- Scooping the cous cous.
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- Cups ready for baking.
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- One satisfied customer!
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- A collection of cous cous cakes.
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- A collection of cous cous cakes.
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- Yum!
At first my kid wasn’t so sure if he’d like these because of the amount of spinach we dumped into them, but after giving it a try he polished it right off and asked for seconds. My husband, the vegetarian, ate four. I’d say it’s a keeper ! Now for the recipe…
Cous Cous Cakes Recipe
Prep Time: 5 mins Cooking Time: 30 mins
Ingredients:
1 3/4 cups water
1 packet vegetable broth
1 1/4 cup Israeli cous cous
1 tablespoon unsalted butter
8 oz frozen chopped spinach (thawed + squeezed)
1 egg (lightly beaten)
1/2 cup shredded part skim mozzarella
salt & pepper
Preheat the oven to 350 degrees. Bring water to a boil. Add veggie broth packet and cous cous. Stir, cover and turn down heat to simmer. Let simmer for 10 minutes or until water is absorbed. Transfer cooked cous cous to a large bowl and stir in butter until melted. Add spinach and mix well. Slowly add egg while stirring continually making sure the egg does not start cooking. Add salt and pepper to taste. Scoop into a greased muffin tin and pat down. Bake for 15 minutes. Remove from oven and sprinkle each cup with mozarella. Return to oven and bake another 5 minutes until cheese is melted and cakes are set. Let cool for a few minutes and carefully remove cakes by running a butter knife along the edges and lifting them out. Makes 12 cakes.
I love your posts, and can't wait to try this one. I sent my 17 y/old to a Culinary Boot Camp for a week this Summer and the skills they learned and meals they prepared by themselves was amazing. He tried things he never would have and is beginning to have a little interest in creating in the kitchen and the pride that comes with it. Being a foodie myself, it's difficult having a husband and son who would love the same, bland and boring food daily. Hopefully, I'm on my way to converting my son at least. Thanks for your boatloads of inspiration.
This looks great!
I see myself hollowing these out – like tart shells – and filling them with chopped fresh tomatoes … might be a plan for lunch today
wow! i love that idea so much. i think you just gave me another recipe idea. thanks.
I've never had cous cous before…but those photos make me want to try it for dessert tonight! (since i already ate dinner!!!)
Ok, this was PERFECT timing…I wanted something new for a side with the chicken we planned for dinner last night. Took myself and my baby to Trader Joe's after seeing this post and bought the Harvest Grains- deeeelish!! That will become a staple in our pantry for sure! I added a little feta cheese in the mixture to go along with our Mediterranean chicken. My husband LOVED them…said that I need to add this to the "remake" list. Thanks for ANOTHER great recipe.
You are the queen of the cupcake pan! Love it. I'm going to try this with quinoa tonight.
If I had to write an essay on things I discovered from Cooking With My Kid the cupcake pan would be at the TOP of the list. I barely looked at that pan before this journey and now it's one of my BFFs.
PS: I would make this with feta mixed in (like Alyssia did above) if your family likes it. My husband doth protest.
Success! I used feta cheese instead of the mozzerella. At the last few seconds of baking, I threw some shredded cheddar on top because I was nervous that they weren't going to stay together.
These were so good! My husband and I made them and our two little boys (1 and 3) devoured them! I used a couscous mix from walmart and we added a tiny bit of shredded parmesean on top! Super good!
this looks absolutely delicious!
Maybe this is a dumb question, however, I have no idea how much one packet of vegetable broth is?
They sell it near the bullion but it's liquid form not a cube.
[...] the chicken has cooked for 10 minutes, place the Cous Cous Cakes in the oven as well. (Note: the recipe calls for the Cous Cous Cakes to be cooked at 350 for 30 [...]
I willbe making this! My kids love couscous but I hate the mess that happens somewhere between the kids getting it on the forks and then into their mouths.. This might be the solution.
Yummy!
I'm curious about the broth packet as well ( we have no Trader Joe's here). How much water is called for to reconstitute 1 packet & what is amount of packet? That will help w/ ideas for substitutes.
I'm wondering the same. I'm in Canada, so no Trader Joe's to be found.
Hi! I made these last night and they were amazing! The only cous cous I found was plain. Yours looks colorful. Did you add anything or was your packet colorful with assorted types? Is that mustard seed I see? Looking for a brand name please. Thank you again for the fantastic recipe!
Thank you! So delicious – made these Monday night and all 12 were eaten. Didn’t have enough spinach so added onions, carrots, orange and yellow bell peppers – all finely diced. Will definitely make this again.
I didn’t have broth packets so just used canned chicken stock; also, put cheese into the mixture as well as on top.
I just made these out of leftover homemade zucchini soup- i threw in some olives and used regular coucous- they’re delish! Thanks for the awesome idea…