Crisp Couscous and Saffron Cakes

Serving size:
 4 Servings


    • 1⁄2 t
    • saffron threads
    • 1 3⁄4 c
    • coucous
    • 2 T
    • currants
    • 1
    • lemon
    • 1 3⁄4 c
    • yogurt (plain, whole milk)
    • 2
    • eggs (large, lightly beaten)
    • 1⁄4 c
    • mint (fresh, chopped)
    • 2⁄3 c
    • feta (crumbled)
    • salt
    • black pepper
    • 4 T
    • olive oil
20 minutes
Ready in
20 minutes


This little cakes are the perfect balance of crisp and soft, with sweet and salty pockets of feta and currants, and the subtle flavors of mint and saffron. And they're so easy to make! 

Adapted from Yotam Ottolenghi's recipe in The Guardian.


Place the saffron in a large bowl, and cover with 2 cups plus 2 tablespoons of boiling water. Let sit for a few minutes, then stir in the couscous with a fork. Cover with a dishtowel, and allow to sit for 15 minutes. 

Place the currants in a small bowl and cover with the juice of the lemon. Let sit for 1 minute, then drain.

Fluff the couscous with a fork, and fold in the yogurt, eggs, mint, feta, currants, and salt and pepper. Mix well, then shape into about 20 round, firm cakes, about 1-inch thick. 

Heat two tablespoons of the oil in a large skillet over medium-high heat. Lower the heat to medium, and fry the cakes for 5 minutes each, flipping them over midway through the cooking time. Resist the urge to flatten them as they cook! Cook in batches, adding more oil as needed. Transfer the cakes to a paper towel-lined plate, and serve immediately, while warm.




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