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In a large bowl, stir together couscous, eggs, and basil until combined and season with salt and pepper. In a large nonstick skillet, heat 3 T oil over medium-high heat. Working in batches, drop couscous mixture in 1/4 C mounds. With small spatula, gently flatten each mound and cook until golden and crisp, 3 to 4 minutes, flipping once. Drain on paper towels.
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