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Couscous Cakes - Recipe Cost

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Kosher salt
Finely grated zest of 1 medium lemon (about 1-1/2 tsp.)
3 Tbs. vegetable or canola oil
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Put the couscous and 1 tsp. salt in a medium bowl. Add 1 cup boiling water to the couscous, cover the bowl with a pan lid or plate, and let sit for 4 to 5 minutes.
Uncover the couscous and fluff with a fork. Stir in the chickpea mixture, eggs, and lemon zest until well combined. Press the couscous mixture into a 1/4-cup measure, smooth the top, and invert the measuring cup to release the cake onto a plate. Repeat with the remaining couscous mixture to make 9 cakes.
Ingredients Per Serving Qty Common Price Price per Serving
3/4 cup couscous 1 tablespoon
n/a
 
1 large clove garlic, peeled 1/8 garlic cloves
$4.00 per pound
$0.00
1/4 cup packed fresh flat-leaf parsley leaves 1 1/2 teaspoons
$1.09 per cup
$0.03
1/2 cup canned chickpeas, rinsed and drained 1 tablespoon
$0.89 per 15 ounces
$0.03
2 large eggs, lightly beaten 1/4 eggs
$2.53 per 12 items
$0.05
Coarsely chop the garlic in a food processor. Add the parsley and pulse until finely chopped. Add the chickpeas and 1 tsp. salt and pulse until coarsely chopped. 1/8 chop
$3.69 per 12 ounces
$0.03
Heat 1-1/2 Tbs. of the vegetable oil in a large skillet over medium heat until shimmering hot. Add 5 of the couscous cakes to the skillet and use a spatula to lightly flatten the cakes so they’re about 3/4 inch thick. Cook, flipping once, until crisp and golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate. Add the remaining 1-1/2 Tbs. vegetable oil to the skillet and cook the remaining cakes the same way 1/2 teaspoon
$3.00 per 48 fluid ounces
$0.01
Total per Serving $0.16
Total Recipe $1.25
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