Couscous Cheddar Cakes are a delicious little fritter perfect with a salad or eaten by themselves.
These delicious couscous patties are a prefect way to use up leftover couscous.
Couscous patties
These couscous cheddar cakes are hard to resist. They are slightly crunchy on the outside with a soft, cheesy center. I love to eat them with a salad, almost like a giant crouton.
But these couscous cheddar cakes are also great to just nibble on as an appetizer.
If I put a plate of these out on the counter, they will disappear in no time at all. Everyone loves to pick one up and eat it. It makes a tasty little snack.
Different types of couscous
Couscous is a type of pasta made with semolina flour. There are three main types of couscous. This recipes uses Moroccan couscous.
- Moroccan – this is the smallest of couscous and the most common found in the stores. This is the couscous used in this recipe.
- Israeli – a larger couscous. Also called pearl couscous
- Lebanese – the largest sized couscous
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Couscous - You need already cooked and cooled couscous. Use leftover couscous or cook up a batch just for this recipe.
- Cheese - Almost any type of shredded cheese works. I typically use cheddar, but you could use pepper jack, parmesan or gouda. A smoked cheese would also be delicious.
- Herbs - This recipe is best with fresh herbs. Fresh chives and parsley are my main herbs that I use. In a pinch, you could use dried herbs as well.
Step by step directions
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Combine couscous, herbs, seasoning and eggs together
- Fold in cheese
- Form small mounds of the couscous using a small scoop
- Place on a cookie sheet lined with parchment paper
- Gently press each couscous mound with the bottom of a cup
- Cook patties in a hot skillet with a bit of oil
- Serve hot or cold
Recipe tips
- For consistent sized patties, use a small scoop. I used a #40 scoop which holds about 1 ½ tablespoons.
- Push the mixture into the scoop so it holds together
- Cook over medium heat for 3-4 minutes per side. Just until they are nicely browned.
- Cook in batches so your pan isn't overcrowded
Frequently asked questions
These cakes can be made ahead of time, refrigerated and then cooked just before you need them.
If you are eating the couscous patties cold, they can be made up to one day ahead of time. Cover and refrigerate until ready to use.
More delicious recipes with couscous
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious recipes!
Couscous Cheddar Cakes
Ingredients
- 2 cups cooked couscous (cooled)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon fresh chives or fresh parsley (finely chopped)
- 2 whole eggs (lightly beaten)
- ½ cup cheddar cheese (shredded)
- 1 Tablespoon oil (canola, vegetable or olive)
Instructions
- In a bowl combine couscous, salt, pepper, chives and eggs.2 cups cooked couscous, ¼ teaspoon salt, ¼ teaspoon pepper, 1 Tablespoon fresh chives or fresh parsley, 2 whole eggs
- Fold in cheddar cheese.½ cup cheddar cheese
- Form couscous mixture into patties.
- Heat olive oil in a large saute pan. Place half of the couscous patties in hot pan.1 Tablespoon oil
- Cook 3-4 minutes per side or until golden brown.
- Remove from heat and repeat with remaining patties. Use additional oil if needed.
Notes
- For consistent sized patties, use a small scoop. I used a #40 scoop which holds about 1 ½ tablespoons.
- Push the mixture into the scoop so it holds together
- Cook over medium heat for 3-4 minutes per side. Just until they are nicely browned.
- Cook in batches so your pan isn't overcrowded
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Heather says
Great idea! We enjoy couscous but our toddler has a difficult time with the small size. It's a big mess. What a fun and yummy way to make couscous! Going to try freezing so I can have some on hand.
I wanted to give this 5 stars but the last star wouldn't fill in.
Kathy says
Thanks, Heather! I hope you enjoy!
Pamela @BrooklynFarmGirl says
These look so irresistible and delicious 🙂
Kathy says
Yep...they are!
allie says
I have never heard of couscous cakes. Wow. SO glad I dropped by. These look amazing and crunchy and I'd love to have some alongside a salad as you suggested. I can imagine they disappear fast. Guessing your household is very busy about now with school nearing an end and all the extra responsibilities you must have. Hope all is well!
Adina says
I love to make this kind of cakes, I have made similar with millet, oats, quinoa, bulgur but never with couscous. I will keep this in mind, they look wonderful.
Kathy says
I think it would be great with so many different types of grains.
Anu - My Ginger Garlic Kitchen says
Couscous cake? Wow! This is such a brilliant idea, Kathy. I can eat them without anything. I will surely try them. Yummy.
Kathy says
They are delicious all by themselves or with a dip. Thanks!
Nicole @ Young, Broke and Hungry says
These looks so tasty!
stacey @ The Sugar Coated Cottage says
I really kick up the salad game when the weather starts to warm up to. I think my body wants to instinctually shed the hibernation pounds, lol. This salad is a great transition salad, those couscous cheddar cakes seal the deal! Take care.
Marissa says
I've never thought about making couscous into 'cakes' - what a wonderful idea! They would be awesome for breakfast too, with a fried egg on top.
Kathy says
I like the idea of having them for breakfast! 🙂 I will need to try that!
karrie @ Tasty Ever After says
These look so tasty Kathy!! I've never made couscous cakes but am going to start ASAP! Yummy in my tummy 😉
Kathy says
You'd better get cooking right now! You don't want to waste another minute!
annie@ciaochowbambina says
These will be very popular at my house! I can see the crunch and imagine the great taste! I can't wait!
Kathy says
Yep! They do taste great and are very popular!
Kelsey says
This recipe is great! Reminds me a little bit of risotto cakes. However, I have a question... when you say 1 cup of couscous are you talking about 1 cup before or after cooking? Thank you!
Kathy says
The recipes uses cooked couscous - so you will need 1 cup of already cooked and cooled couscous. 🙂