Couscous fritters with feta

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1. Measure the couscous into a large heatproof bowl, pour over the hot stock, then cover with cling film. Leave to stand for 5 mins or until the couscous has absorbed the stock and is soft. Add the egg and yogurt and mix well. Season, then fold through the cheese, tomatoes and spring onions.
2. Divide the mixture into 4 and shape into burgers. Heat the oil in a non-stick frying pan, then cook the fritters over a medium heat for 3 mins on each side until golden. Serve with a green salad and a spoonful of your favourite chutney.

Making the fritters

Wet your hands before shaping the fritters to stop the mixture sticking to your hands. SunBlush tomatoes are softer than sundried. If you only have sundried, stir them into the couscous before adding the stock.

Per serving

510 kcalories, protein 19g, carbohydrate 51g, fat 27 g, saturated fat 8g, fibre 1g, sugar 7g, salt 2.6 g

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Ingredients

• 175g couscous
• 200ml hot vegetable stock
• 1 egg , beaten
• 3 tbsp natural yogurt
• 85g feta cheese , cut into 1cm cubes
• 50g SunBlush tomatoes , finely chopped
• 3 spring onions , finely chopped
• 2 tbsp sunflower oil or vegetable oil

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Difficulty and servings

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian

Ingredients

• 175g couscous
• 200ml hot vegetable stock
• 1 egg , beaten
• 3 tbsp natural yogurt
• 85g feta cheese , cut into 1cm cubes
• 50g SunBlush tomatoes , finely chopped
• 3 spring onions , finely chopped
• 2 tbsp sunflower oil or vegetable oil

Per serving

510 kcalories, protein 19g, carbohydrate 51g, fat 27 g, saturated fat 8g, fibre 1g, sugar 7g, salt 2.6 g

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