Couscous Bailey Cakes
Delicious Couscous Bailey Cakes
Want a delicious healthy snack or a great mediterranean tapa for your next dinner party? This next recipe by our Sky Pilates and Yoga Chef Brian Bailey is sure to knock your socks off and make you want to rumba on your yoga mat.
It’s healthy, it’s delicious and it won’t derail your new year’s diet resolution.
1 Clove garlic
1 teaspoon turmeric
1 pinch salt pepper
1 scoop chopped parsley
1 Egg (optional)
150 grams of couscous
150 ml of water
We put 150 ml of water in a container, we add a pinch of salt and a drizzle of olive oil. Bring the water to a boil and when ready remove from heat and add 150 grams of couscous. Thoroughly stir until the water completely disappears. Then add a few drops of olive oil and let cool.
While the couscous is cooling chop the garlic, onion and zucchini and sauté together in a pan. Once ready we mix in a bowl with the couscous and add the turmeric, chopped parsley, and salt and pepper. At this point we can also add an optional egg as a binding agent for your cakes. Mix well and let cool to room temperature.
Finally we take the mixture of couscous and we can shape into small cakes. Bake in the oven at 200 degrees celsius until golden brown or cook in a frying pan with a drizzle of olive oil.
It is ideal for any time of day and makes a great side dish for your dinner parties.
We hope you like them!