Ingredients
1
cup water
2/3
cup uncooked couscous
1/2
teaspoon salt
1/4
teaspoon pepper
1
teaspoon margarine, butter or spread
1
medium stalk celery, finely chopped (1/2 cup)
1
small onion, finely chopped (1/4 cup)
1
small carrot, shredded (1/3 cup)
2
cloves garlic, finely chopped
1
cup fine soft bread crumbs (about 1 1/2 slices bread)
1/3
cup sliced almonds, toasted
1
tablespoon chopped fresh chives
1
egg
1
egg yolk
2
tablespoons vegetable oil
2
teaspoons cornstarch
1
teaspoon sugar
1/8
teaspoon salt
3/4
cup orange juice
1
tablespoon lemon juice
1
teaspoon grated orange peel
2
tablespoons currants or raisins
1 1/2
teaspoons chopped fresh chives
Preparation
Grease cookie sheet. Heat water to boiling in 1-quart saucepan. Stir in couscous, salt and pepper; remove from heat. Cover and let stand 5 minutes.
Melt margarine in 8-inch skillet over medium heat. Cook celery, onion, carrot and garlic in margarine, stirring occasionally, until vegetables are tender.
Mix couscous, vegetables, bread crumbs, almonds, chives, egg and egg yolk. Shape mixture into 8 patties, about 1/2 inch thick. Place on cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
Prepare Citrus Sauce. Heat oil in 10-inch skillet over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce.
