Ingredients
* 1 tablespoon of vegetable oil, plus more for frying.
* 6 spring onions, chopped.
* 1 & 1/3 cups of chicken stock.
* 1 & 1/4 cups of couscous.
* 1/4 cup of chopped fresh parsley.
* 1/4 teaspoon of salt.
* 1/4 teaspoon of pepper.
* 2 eggs, lightly beaten.
Directions
* Heat oil in a saucepan, set over medium heat. Add spring onions; cook, stir for 3 minutes.
* Pour in chicken stock, bring to a boil, stir in couscous.
* Cover and remove from heat, let stand for 5 minutes, then fluff with a fork. Stir in parsley, salt & pepper and then eggs.
* In a large non-stick skillet, set over medium high heat, heat about a quarter in of oil. Using a quarter cup measure, scoop out couscous mixture, patting into the measure to ensure evenness. Add to pan, flattening slightly into cake-like shape. Fry for three to five minutes per side, until golden brown. Transfer to paper-towel-lines racks to drain slightly. Serve warm.