1-3/4 cup boiled water
1/2 teaspoon saffron
1 cup couscous
2/3 cup barberries
1/2 cup water
1/4 cup sugar
2 eggs
1/2 cup greek yogurt
2 tablespoons mint, chopped
3 ounces feta cheese, crumbled
salt and pepper
Allow saffron to infuse in the hot water for a few minutes. Pour couscous over the water and allow to rest for 15 minutes.
Meanwhile, simmer water, sugar, and barberries and drain on a paper towel.
In a small bowl, stir eggs, yogurt, mint, and feta cheese.
Add salt and pepper to couscous and fluff with a fork. Stir in egg mixture and barberries.
Shape into 25 2 inch wide, 1 inch thick cakes. Cook cakes for 5 minutes with a bit of oil until golden brown on each side. Serve immediately.
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