Green Onion Couscous Cakes with Shrimp

Dear world, this is my new favorite thing ever.

 

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I feel like couscous is always so sadly forgotten. Everyone is enamored with quinoa because it’s hip and protein filled and healthy and yayayayah. But I will always (100%) choose couscous as my favorite grain. Its texture is fun and different, delightfully chewy and firm and a nice way to switch up dinner after making rice for so long.

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I could eat couscous on it’s own all day every day, but these couscous cakes are the perfect way to snazz it up. They are classy, but soooo delicious. I think they have got to be the best way to impress people without too much effort.

A few years ago I made these for a ladies book club get together for a friend. Even the woman who had a shellfish allergy and couldn’t enjoy the shrimp topping couldn’t get enough of them because they are hands down delicious. They are great! Plus, they are a wonderful way to eat more lettuce. No one can argue with that, right?

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Let’s be honest, your New Year’s resolution to eat healthier isn’t that fun anymore now that we are creeping up on February. No fear, these couscous cakes will make your light dinner or lunch fun again!

Okay, I’m done gushing, here’s your recipe. But seriously. I really like these things.

Green Onion Couscous Cakes with Shrimp
 
Serves: 12
Ingredients
  • 1 cup uncooked couscous
  • ½ cup shredded Parmesan
  • ½ cup chopped green onion
  • ¼ cup Italian bread crumbs
  • freshly cracked pepper
  • Sea salt
  • 2 eggs
  • 1 lb shrimp
  • 3 Tablespoons sun dried tomatoes in oil
  • 1 bell pepper, roughly chopped
  • Salad greens
  • 2 Tablespoons butter
  • 2 garlic cloves
Instructions
  1. Prepare your uncooked couscous according to package, and fluff with a fork. Transfer couscous to a mixing bowl and let cool completely.
  2. Add cheese, green onion, bread crumbs, salt and pepper to taste to couscous. Stir to combine. Add the two eggs and stir thoroughly to combine.
  3. With wet hands roll a 2 inch ball of couscous mixture in your palms and flatten into a patty shape. In a non stick frying pan sprayed lightly with oil, cook the patties until golden brown on medium high heat. About 2 minutes for each side.
  4. In another skillet heat 2 Tablesoons of butter until melted. Add 2 cloves of minced garlic and saute until golden brown. Add shrimp, chopped bell pepper, and sun dried tomatoes. Heat until the shrimp is cooked through and opaque and the pepper are slightly soft but still firm. \
  5. Arrange salad greens on a plate and place couscous cakes on top. Scoop the shrimp topping onto each couscous patty and drizzle the extra garlic butter sauce over the salad green if desired.
  6. Eat while still warm.

 

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