Cous Cous Cakes

On November 7, 2010, in Yummy Goodness, by Wendy

This sounds great! I’ll make it for the girls this week.

1 3/4 cups water
1 packet vegetable broth
1 1/4 cup Israeli cous cous
1 tablespoon unsalted butter
8 oz frozen chopped spinach (thawed + squeezed)
1 egg (lightly beaten)
1/2 cup shredded part skim mozzarella (or crumbled feta)
salt & pepper

Preheat the oven to 350 degrees. Bring water to a boil. Add veggie broth packet and cous cous. Stir, cover and turn down heat to simmer. Let simmer for 10 minutes or until water is absorbed. Transfer cooked cous cous to a large bowl and stir in butter until melted. Add spinach and mix well. Slowly add egg while stirring continually making sure the egg does not start cooking. Add salt and pepper to taste. Scoop into a greased muffin tin and pat down. Bake for 15 minutes. Remove from oven and sprinkle each cup with mozzarella. Return to oven and bake another 5 minutes until cheese is melted and cakes are set. Let cool for a few minutes and carefully remove cakes by running a butter knife along the edges and lifting them out. Makes 12 cakes.

Source: Cooking with my kid


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