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.

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

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.

Cous Cous Cakes


21 Comments on “Cous Cous Cakes”

  1. 1.) SewLindaAnn
    August 3rd, 2010

    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.

  2. 2.) Sarah
    August 3rd, 2010

    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

  3. 3.) CookingWithMyKid
    August 3rd, 2010

    wow! i love that idea so much. i think you just gave me another recipe idea. thanks. :)

  4. 4.) evaleigh
    August 4th, 2010

    I've never had cous cous before…but those photos make me want to try it for dessert tonight! (since i already ate dinner!!!)

  5. 5.) alyssia
    August 4th, 2010

    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. :)

  6. 6.) Jackie
    August 4th, 2010

    You are the queen of the cupcake pan! Love it. I'm going to try this with quinoa tonight.

  7. 7.) CookingWithMyKid
    August 4th, 2010

    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. :)

  8. 8.) CookingWithMyKid
    August 4th, 2010

    PS: I would make this with feta mixed in (like Alyssia did above) if your family likes it. My husband doth protest.

  9. 9.) Becky
    August 11th, 2010

    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.

  10. 10.) Holly Ford
    August 25th, 2010

    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!

  11. 11.) Mysti
    October 14th, 2010

    this looks absolutely delicious!

  12. 12.) Lisa
    October 22nd, 2010

    Maybe this is a dumb question, however, I have no idea how much one packet of vegetable broth is?

  13. 13.) CookingWithMyKid
    November 6th, 2010

    They sell it near the bullion but it's liquid form not a cube.

  14. [...] 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 [...]

  15. 15.) danielle
    November 7th, 2010

    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.

  16. 16.) ctb
    November 8th, 2010


    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.

  17. 17.) Bad Mummy
    December 12th, 2010

    I'm wondering the same. I'm in Canada, so no Trader Joe's to be found.

  18. 18.) melissa
    November 12th, 2011

    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!

  19. 19.) Asha
    May 9th, 2012

    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. :)

  20. 20.) Asha
    May 9th, 2012

    I didn’t have broth packets so just used canned chicken stock; also, put cheese into the mixture as well as on top.

  21. 21.) jess
    October 14th, 2012

    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…

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