Our cat had six kittens less than two months ago and so far they’ve been nutcases, running around the living room, attacking each other and everything that moves.
I’ve come to the conclusion that they see us as nothing more than moveable playthings that also look after them. Contrasted with dogs, who see you as their master and don’t use your leg as a pole to climb up.
Anyway, moving on….
We have lots of couscous. I mean like lots.
Good thing I like couscous. And cake (in case that wasn’t obvious).
I have a crazy idea (or not)! Let’s put them together and make a couscous cake!
This isn’t a sweet cake, but I have heard of recipes for sweet couscous cake. Mostly from SlimmingWorld.
I did try it once, but the texture freaked me out and I haven’t tried since.
Have any of you tried any of those couscous cakes? Were they any good?
This recipe is adapted from Vegan Couscous Cakes by Fine Dining Lovers. I had a load of tahini and no eggs, so the tahini and flour bind these together.
I love the flavour the tahini adds, but you can use another nut butter if you want. I wouldn’t use peanut butter as the flavour is very strong. A neutral one like cashew butter could work or maybe almond butter. Alternatively, replace it with a vegan egg replacer.
I used a beef stock cube to add flavour to this, but you can replace that with any stock cube. It’s to add a richer flavour over using plain water.
Serve with a side salad and some protein or have them by themselves. They store in the fridge for up to 4 days when covered.
Basil Tahini and Carrot Couscous Cakes
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 6 couscous cakes
Calories per serving: 184
Stock cube of choice (I used beef)
Garlic clove, minced
- 1 tsp
Red wine vinegar
- 1 tsp
- 1 tsp
- Weigh out the couscous and place in a small bowl. Mix together the boiling water and stock cube until combined and pour over the couscous. Leave to sit for 5-10 minutes.
- Meanwhile, mince the garlic cloves, mushrooms and dice the carrots.
- Heat the oven to 180°C/160°C fan assisted and grease a small baking tray lightly.
- Heat up a pan with the olive oil and saute the garlic until lightly brown. Add the mushrooms and carrots and cook until soft, roughly 5 minutes. Season with salt and pepper to taste.
- In a larger bowl, make a slurry with the water and flour and add in the dried basil.
- Add the tahini and mix then add the vegetables and the couscous and mix well to combine.
- Taste and season with more salt and pepper if needed.
- Mix all together until combined and thick and use a ½ cup or 100ml measuring cup to scoop out the couscous cakes and place on the baking tray. Depending on the measuring cup, you will get 4-6 servings.
- Bake for 15 minutes until the tops are golden brown and set. Alternatively, form into patties and cook in a pan for 4-5 minutes on each or until golden brown.
- Remove from the oven and serve by themselves with a sauce or with some steamed vegetables or salad.
- Store leftovers in the fridge for up to 4 days and covered.
Makes 4-6 servings
Serving size: 1 couscous cake (1/6th of recipe)
Saturated fat: 1.4g
Fibre: 1.6 g
Sugars: 2.1 g
Nutritional information is for the recipe as written, using beef stock cubes and a 100ml measuring cup to measure out the ingredients.
These will store for up to 4 days covered in the fridge, or in the freezer for up to 3 months.
Any stock cube can be used and other spices can be added.
Instead of a 100ml measuring cup, a 120ml/ 1/2 cup can be used, although the servings will be bigger and the calorie count will increase.
Replace the tahini with a neutral flavoured nut butter if desired, but the taste will change.