Fluffy Couscous Patties

Hey there! I’ve always had a soft spot for finding new ways to use simple ingredients in my kitchen. These couscous patties have become a regular at our dinner table, and for good reason. They’re perfect for those evenings when you want something filling but don’t feel like spending hours at the stove.

I started making these patties when I was looking for ways to use up leftover couscous (which seems to multiply in my fridge!). Now I actually make couscous just to turn it into these crispy little bites. They’re so easy to put together, and my kids actually ask for seconds – which, if you’re a parent, you know is basically the highest form of praise a meal can get.

The best part? You can make a batch ahead of time and reheat them when you need a quick meal. I like to serve them with a simple salad or some roasted vegetables, and just like that, dinner is ready to go.

What Kind of Couscous Should I Use?

Regular Moroccan couscous is your best bet for these patties since it’s the smallest variety and will bind together nicely. While you might see Israeli (pearl) couscous or Lebanese couscous at the store, stick with the standard small-grain Moroccan type – it absorbs liquid quickly and creates the perfect texture for forming patties. Just make sure you’re using plain, unflavored couscous rather than a pre-seasoned variety, since the recipe already includes its own spices. When preparing the couscous, follow the package instructions carefully to avoid ending up with mushy or undercooked grains that won’t hold together well in your patties.

Options for Substitutions

Need to make some changes to this recipe? Here are some handy swaps you can try:

• Desiree potatoes: Any all-purpose potato will work here – try Yukon Gold or Maris Piper. Just avoid waxy potatoes as they won’t mash as well.
• Red lentils: Yellow split peas or yellow lentils can work instead. Keep in mind that cooking times might vary slightly, so test for tenderness.
• Moroccan spice blend: Out of Moroccan spice? Mix together some cumin, coriander, paprika, and cinnamon for a similar flavor profile.
• Couscous: This is pretty important for the texture, but if needed, you could use quinoa (cooked and cooled). The patties might be a bit more delicate though.
• Egg: For a vegan version, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for 10 minutes).
• Fresh coriander: Not a fan of coriander? Parsley works great too, or you can simply leave it out.
• Mango chutney: Any fruit chutney will work here, or try sweet chili sauce for a different twist.
• Baby rocket: Any fresh greens will do – try mixed lettuce, spinach, or watercress.

Watch Out for These Mistakes While Cooking

The biggest challenge when making couscous patties is getting the right texture – if your mixture is too wet, the patties will fall apart during cooking, so make sure to drain the cooked potatoes and lentils thoroughly and let them cool slightly before mixing.

A common mistake is rushing the cooking of the couscous – give it proper time to absorb all the water and fluff it with a fork before adding it to your mixture, as this prevents dense, heavy patties.

When forming the patties, avoid pressing them too firmly together as this can make them tough and chewy – instead, shape them gently with just enough pressure to hold their form, and don’t skip chilling them for at least 30 minutes before cooking, which helps them stay together in the pan.

For the crispiest exterior, make sure your pan is properly heated with oil before adding the patties, and resist the urge to flip them too early – wait until you see a golden brown crust forming on the bottom.

What to Serve With Couscous Patties?

These hearty couscous patties make a great main dish and pair wonderfully with a variety of Mediterranean and Middle Eastern sides. A simple cucumber and tomato salad with a light lemon dressing makes the perfect fresh companion to these spiced patties. You can also serve them with a dollop of cooling yogurt sauce (try mixing plain yogurt with mint and cucumber) or hummus on the side. For a complete meal, consider adding some warm pita bread and pickled vegetables, or serve the patties over a bed of mixed greens with a drizzle of tahini dressing.

Storage Instructions

Keep Fresh: These couscous patties will stay good in an airtight container in the fridge for up to 3 days. Place a piece of parchment paper between layers to prevent them from sticking together. They’re perfect for meal prep and actually taste great cold in lunch boxes too!

Freeze: Make a big batch and freeze these patties for up to 2 months! Just place them on a baking sheet until frozen solid, then transfer to a freezer bag with parchment paper between each patty. This way, you can grab just what you need when you want them.

Warm Up: To get these patties crispy again, pop them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also warm them up in a skillet over medium heat for a few minutes on each side. They’ll get that nice crispy exterior back in no time!

Make Ahead: You can prep these patties up to a day ahead! Shape them and keep them uncooked in the fridge, separated by parchment paper. When you’re ready, just cook them fresh – they’ll taste just as good as if you’d made them right away.

Preparation Time	20-30 minutes
Cooking Time	30-45 minutes
Total Time	50-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 25-30 g
• Fat: 30-35 g
• Carbohydrates: 95-105 g

Ingredients

For the patties:

• 1/2 medium zucchini
• 1 egg
• 20 ml fresh coriander leaves
• 125 ml red lentils
• 2 tbsp olive oil
• 1/2 medium carrot
• 1 medium brown onion
• 650 grams desiree potatoes
• 125 ml couscous
• 2 tsp Moroccan spice blend

For serving:

• mango chutney
• baby rocket

Step 1: Prepare the Potatoes

In a large saucepan, boil salted water and add peeled and chopped potatoes.

Cook them for 10 to 12 minutes, or until they are just tender.

Drain the potatoes and return them to the pan.

Reduce the heat to low and roughly mash the potatoes.

Remove from heat and set aside.

Step 2: Cook the Lentils

While the potatoes are cooking, place lentils in a small saucepan and cover them with cold water.

Bring the water to a boil over medium-high heat.

Once boiling, reduce the heat to low and let them simmer, partially covered, for 10 to 15 minutes or until the lentils are tender.

Drain and set aside.

Step 3: Sauté the Onion and Combine Ingredients

Heat 2 teaspoons of oil in a small frying pan over medium heat.

Add chopped onion and cook for 3 to 4 minutes until the onion is soft.

Add your preferred seasoning and cook, stirring, for about 1 minute or until fragrant.

Remove from heat and add the onion mixture to the pan with the mashed potatoes.

Stir in the cooked lentils, grated zucchini, grated carrot, a beaten egg, and chopped coriander.

Mix everything well to form a cohesive mixture.

Step 4: Shape the Patties

Using a 1/4 cup measurement at a time, shape the mixture into 12 patties.

Place couscous in a shallow bowl and carefully dip each patty into it to coat, shaking off any excess couscous.

If you have time, refrigerate the patties for 15 minutes to help them hold their shape during cooking.

Step 5: Cook the Patties

Heat the remaining oil in a large frying pan over medium heat.

Cook the patties in batches for 3 to 4 minutes on each side, or until they are golden brown and heated through.

Add more oil to the pan if necessary during cooking.

Step 6: Serve

Once all the patties are cooked, serve them with a side of mango chutney and a fresh rocket leaf salad.

Enjoy your delicious, savory patties!