Moroccan spiced Couscous and chickpea cake

Couscous comes handy when we need a quick lunch or snack and we all look for quick fixes sometimes. It will be more of a joy if we can make it healthy for our family. These tasty couscous cakes are easy to pack and that makes it ideal for packed lunches or snacks. It will perfectly go with any stew or curry. 


1 White onion, finely chopped
1 Clove of Garlic, finely chopped
1 Small carrot, finely chopped
1 Stick of celery, finely chopped
1 Chicken stock pot
250ml Boiling water
100g Couscous
100g Cooked chickpeas, drained and coarsely ground
¼ tsp Turmeric powder
1tsp Cumin powder
¼ tsp Ground cinnamon
¼ tsp Salt
1 Egg
1tbsp Composed olive oil
Coriander leaves to garnish


Dissolve chicken stock pot in 200ml boiling water and add 100g couscous to it. Mix and cover with a cling film and set it aside.

Heat oil in a large pan and add chopped onion and garlic. Let it brown a bit and add chopped carrot and celery. Cook for 2 minutes.

Then add spices and coarsely ground chick peas. Sauté well and pour 50ml of boiling water to this. Stir well, let the water evaporate a bit and turn off the heat.

Pre-heat oven to gas mark 4/176°C/350°F. Line a baking tray with greaseproof paper and lightly brush it with oil.

Allow it to cool and tip in cooked couscous, egg and salt. Mix well and make thick round cake shapes with the mixture.

Place each couscous cake carefully on to greased baking paper and bake for 20 minutes or until light golden brown in colour.

Garnish with coriander leaves before serving.


Nutritionist Reading, Berkshire
Contact: Nutriadvice, The Therapy Centre, 6B Church Street, Reading Berkshire RG12SB.
© 2013