Couscous Coquettes - cooking recipe

Ingredients

3/4 c. couscous
1/4 c. raisins
1/4 c. chopped onion
1 medium carrot, shredded
1/2 tsp. salt
2 eggs
1 Tbsp. fresh parsley or 1 1/2 tsp. fresh mint
1 1/2 c. water or vegetable broth
2 cloves garlic, minced
1/4 c. chopped celery
1 Tbsp. olive oil
1 1/4 c. soft bread crumbs

Preparation

Cook couscous in skillet over medium heat until golden brown, stirring constantly.
Add water, raisins and salt.
Bring to a boil, remove from heat and let stand 5 to 10 minutes, covered.
In small pan, cook onion and garlic in the olive oil; add carrots and celery and cook 2 to 3 minutes more.
In large bowl, beat eggs, stir in couscous, carrot mix, bread crumbs, parsley or mint. Shape into 1/3 cup measure and unmold on baking sheet.
Flatten, cover and chill at least an hour (up to 24 hours).
They hold shape better when chilled longer.
Cook in a little oil 5 to 7 minutes until crispy and brown.