Cyprus Grille's Chef Kyle Fowlkes showed us how to make Cous Cous.
2 cups Cous Cous
1 Whole egg
1 Egg Yolk
1 oz. Flour
2 Scallions (bias cut)
Mushroom (small dice)
1 tsp Terriyaki Ginger Spice
1 tsp Salt and Pepper (mixed)
1 1/2 cups Lobster/Chicken stock
1. Bring 1.5 c of lobster or chicken stock to a boil, remove from heat.
2. Pour in 1 cup of raw cous cous and cover.
3. Let stand for 3 min.
4. Combine 2 cups of cooked cous cous with remaining ingredients.
5. Form into two oz. cakes
6. Griddle on flat top until golden brown.