Carrot Couscous Cakes
Makes approximately 4-5 servings or 20 small cakes
2 ¼ cups chicken or vegetable stock
½ cup shredded carrots (could also try zucchini, parsnips, turnips, beets or any other shed-able vegetable)
2 Tbsp olive oil
Bring the liquid to a boil and add the couscous, reduce the heat to low and cover. Simmer for 5 min.
Keeping the pot covered, remove from heat and let stand for 10 min or until all the liquid has been absorbed.
Take the grain mixture and add the shredded carrots.
Make into little patties – about the size of half dollars
Heat olive oil in the skillet and cook the couscocakes in the skillet for about 4 min each side or until golden brown.
Remove from skillet and let dry on a plate with a paper towel to absorb the excess oil
Serve warm and enjoy