Skip to main content
LoginSign Up
Couscous Cakes with Harissa and Olives

Couscous Cakes with Harissa and Olives

By Courtney HillNovember 9, 2022

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    15 minutes active

Couscous typically plays a supporting role to tagines or other stews, but here we transform the tiny pasta into crisp, pan-fried cakes that can be the center of a meal. Chopped olives and harissa, a North African spiced pepper paste and a must-have ingredient in our pantry, lend a decidedly Mediterranean flavor. And to add a little gooey richness, we also mix in some shredded mozzarella cheese. Serve the cakes atop a bed of greens or sandwich them between buns.

Ingredients
  • ¾

    cup couscous

  • 3

    tablespoons extra-virgin olive oil, divided

  • 2

    teaspoons ground cumin

  • Kosher salt and ground black pepper

  • 1 ¼

    cups boiling water

  • ¼

    cup chopped pitted black OR green olives OR a combination

  • 3

    tablespoons harissa paste

  • 1

    medium garlic clove, finely grated

  • 3

    ounces whole-milk mozzarella cheese, shredded (¾ cup)

  • 2

    large eggs, lightly beaten

  • ¼

    cup all-purpose flour

  • Optional garnish: Lemon (or lime or orange) wedges OR fresh flat-leaf parsley (or cilantro) leaves OR both

Step 1

In a medium bowl, stir together the couscous, 1 tablespoon oil, the cumin, ¾ teaspoon salt and ½ teaspoon pepper. Stir in the boiling water; cover and let stand until the water is absorbed, 15 to 20 minutes.

Step 2

Into the couscous, stir the olives, harissa, garlic and mozzarella. Add the eggs and flour, then stir until well combined; the mixture will be fairly wet. Refrigerate uncovered for at least 15 minutes or up to 1 hour.

Step 3

In a 12-inch nonstick skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Using your hands, form the couscous mixture into 4 balls; place them in the skillet as they are shaped. Using a spatula, press each into a patty about 4 inches wide. Cook until golden brown on the bottoms, 3 to 5 minutes. Using the spatula, flip the patties, then reduce to medium and cook until golden brown on the second sides, another 3 to 5 minutes. Transfer to a paper towel–lined plate. Sprinkle with salt and serve hot.

Step 4

Couscous Cakes with Chipotle Chilies:

Follow the recipe, substituting chili powder for the ground cumin, 2 tablespoons chopped pickled jalapeños for the olives and 1 or 2 chipotle chilies in adobo (minced), plus 2 teaspoons adobo sauce for the harissa paste.

Related Recipes