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Reviewed Couscous Cakes
Nov 17, 2011 on FoodNetwork.com
“Agree with other users on the taste - you must use a FLAVORED couscous as well as chicken broth instead of water.
The secret to making perfect "cakes" is forming them in Ramekin dishes. Pack the couscous in tight, run a thin knife around the edges, then quickly turn the ramekin dish over. They should fall right out in perfectly...”