We love how versatile these couscous cakes are!
I’ll never forget the first time I had a crab cake. I was pretty amazed that all the contents held together in an easy-to-eat package. Unfortunately, crab is pretty expensive, and I couldn’t really afford to eat them on the regular. I started researching how to make them and had a realization: you can make “crab cakes” with any kind of filling. After playing around with salmon and tuna fish, I branched out into grains and vegetables. That’s how I came up with these Mediterranean couscous cakes.
I almost think I like these better than the original inspiration! The couscous has a mild flavor and the perfect texture for forming these cakes. Put that together with tender baby spinach and salty feta cheese, and you really have a winner. Once I started making them, I got to thinking about all the different ways I could enjoy these Mediterranean Couscous Cakes.
Ideas for Serving Mediterranean Couscous Cakes
When I had my first crab cake, it was served up as an appetizer, so that’s how I started serving these Mediterranean couscous cakes. Whip up a nice dipping sauce (like this skinny aioli or an olive tapenade to keep with the Mediterranean vibe). They’re perfect for a pre-dinner snack, and your guests will love their bite-sized nature.
Then, I branched out into breakfast. Why not serve a few of those leftover cakes from last night as a morning meal? I crisped them up in the oven to reheat them and topped each of the Mediterranean couscous cakes with a perfectly poached egg. My family felt like we had gone out to eat for brunch, it was so fancy (and tasty, too!).
I’ve also served these for dinner alongside some grilled vegetables or a roasted chicken. The patty combines the starch and the vegetable component of the meal, so why not make them a lunch or dinner side dish? I especially like serving them with any dinner that uses tzatziki sauce. That sauce goes well with the roasted chicken (or steak) and also with the Mediterranean couscous cakes themselves.
We’d love to hear your ideas about how to serve these Mediterranean couscous cakes, so drop us a line in the comments. There’s no such thing as a bad idea, so don’t be afraid to share something – even if it sounds pretty adventurous!
Check out this video to see how to make the recipe:
Mediterranean Couscous Cakes
Ingredients
- 1 1/2 cups couscous cooked
- 1 teaspoon garlic powder
- 3 egg whites
- 1 cup baby spinach cooked and the liquid squeezed out
- 1/2 cup feta cheese crumbles fat-free
- 1/4 cup red onion minced
- 1 teaspoon dry dill
- 2 tablespoons olive oil
Instructions
- Combine all ingredients except for the olive oil and mix well.
- Form the mixture into patties, about 1/2 cup per patty.
- Heat the olive oil on medium heat in a large skillet. Once hot, add the patties and cook for 3 minute or until golden brown. Carefully turn over and cook the second side for about 3 minutes more, or until golden brown. Serve hot.
Notes
Nutrition Information
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This was a great way to use leftover couscous – very tasty and pretty quick to whip up. Only thing is I had close to 2 servings and still didn’t reach satiety, so I wouldn’t be able to count this as a low calorie dish.
Hi, can you please clarify, is the 1.5 cups of couscous measured before or after cooking it?
Ann, The 1.5 cups listed is already cooked couscous, not dry.