Basil Couscous Cakes

Looking for a quick and easy side dish that's totally herbalicious?  Look no further my friends!  I used left-over couscous, added some basil and eggs and these were ready in no time!  Meanwhile, I had my corn on the cob on the grill still in their husks along with some salmon filet's.  A quick and light Friday night meal that's ready with very little prep.  Leaving you time, my friend, to drink your wine!  I should really consider finding a career in writing radio commercials, right?

Basil Couscous Cakes

Yields 4 servings

2 1/4 cups couscous - if you don't have any left-over, prepare the couscous according to package directions.
2 large eggs, lightly beaten
1/4 cup chopped fresh basil leaves

In a large bowl, stir together couscous, eggs, and basil until combined and season with salt and pepper.  In a large nonstick skillet, heat 3 Tbsp. oil over medium-high.  Working in batches, drop couscous mixture in 1/4 cup mounds (8 mounds total). With a small spatula, gently flatten each mound and cook until golden and crisp, 3 to 4 minutes, flipping one.  Drain on paper towels.

Source Everyday Food

P.S.  For more information on how to grill your corn while it's still in the husk, check out Simply Recipes.

~ Enjoy!