I use a basic formula when I make couscous salad, and no two are ever the same. It's quite simple: 1 part meat, equal amounts vegetables, and herbs & spices to taste. For the leftovers, I simply mix in an egg. Done. It couldn't really be simpler! It's hard to give an exact recipe though, as that kind of negates the point of using the leftovers - just play around with it. It's worth it!
Ingredients
For the couscous
300g dry couscous
200g pancetta or diced bacon, cooked
2 spring onion
1 clove garlic
10g (2 tsp) Ras el hanout or other favourite spice mix. (Chinese 5 spices, BBQ etc)
For the balls/patties
300g prepared couscous (roughly)
1 egg, whisked
Instructions
If making couscous especially for this recipe
Bring 500g water (2 cups in a kettle) or stock to the boil.
Switch off the heat and stir in 300g couscous and spices.
Add a tablespoon of butter if you used a water based stock. If you used a meat stock you are unlikely to need the extra fat.
Chop cooked bacon, spring onions, garlic finely. (10 seconds, speed 4 in Thermomix) and add to couscous.
Leave to cool.
If using leftover couscous
Once cool, whisk an egg and add to the mixture to help it stick together. You don't have to use an egg, but they are a lot more fragile without it.
Form either balls or patties in the palm of your hand.
Meanwhile heat a frying pan to medium heat with a small amount of oil. Add the balls to the frying pan and leave for 2 - 3 minutes until they become golden and crispy. Turn over, remembering that they are more fragile than e.g. meatballs. The browner and crisper the outer layer, the better they will hold together. Everything in the patties that needs to be cooked, like the pancetta or bacon, is already cooked so you're just trying to crisp it up.
Once golden on all sides, remove to a serving dish and serve immediately as a snack or as a side dish to meat, salad or similar.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2015/06/13/leftover-couscous-balls-or-patties/