Whole Wheat Couscous Potato Cakes

By theveggie
November 22, 2010
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Author Notes: My recent love for cooking was inspired by an obsession with couscous, believe it or not. This is the first thing I ever posted on my blog. It is enblematic of the type of unique combo food that I love to make, and is a great way to get in a healthy dose of your daily recommended fiber!

Serves: 2

  • 1/3 cup Whole wheat couscous
  • 2/3 cup water
  • 1/2 cup frozen spinach
  • 1 teaspoon olive oil
  • 2 medium red-skinned potatoes
  • 3 teaspoons cilantro, finely chopped
  • 3 teaspoons green onion, finely chopped
  • 1/4 teaspoon green chile, minced
  • 2 tablespoons milk
  • 1/3 cup grated cheddar cheese
  • salt and pepper
  1. Boil the potato until soft and tender. I like to leave the skin on, but that’s completely up to you.
  2. To cook the couscous, fill a small bowl with the dry whole wheat cous cous. Add the frozen spinach, along with 1 tsp of vegetable oil and a pinch of salt for taste. To this, add 2/3 cup boiling water and cover right away. Let this sit for about 5 minutes.
  3. In a larg bowl, mash the potato. Add the milk, and mash until the milk is incorporated. This should soften up the mixture a bit. Add a pinch of salt and pepper to taste. Then add the steam cooked cous cous, along with the cheese, chopped green onion, cilantro and green chile. With clean hands, thoroughly incorporate the ingredients in the bowl. It should look like the picture when the mash is just right.
  4. Heat 2 tbsps of vegetable oil in a pan on low-medium heat until hot. Roll the mixture into small balls in your hands and then press to make round discs. Then pan fry until both sides are golden brown.

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