Couscous fritters with feta
A new way to serve couscous for a tasty mid-week meal
Difficulty and servings
Easily doubled
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian
- 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.
- 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 19.0g, carbohydrate 51.0g, fat 27.0 g, saturated fat 8.0g, fibre 1.0g, sugar 7.0g, salt 2.6 g
Recipe from Good Food magazine, January 2007.
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http://www.bbcgoodfood.com/recipes/3205/
http://www.bbcgoodfood.com/recipes/3205/
Difficulty and servings
Easily doubled
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian
Quick vegetarian meal
Ingredients
- 175.0g couscous
- 200.0ml hot vegetable stock
- 1 egg , beaten
- 3.0 tbsp natural yogurt
- 85.0g feta cheese , cut into 1cm cubes
- 50.0g SunBlush tomatoes , finely chopped
- 3 spring onions , finely chopped
- 2.0 tbsp sunflower oil or vegetable oil
Per serving
510 kcalories, protein 19.0g, carbohydrate 51.0g, fat 27.0 g, saturated fat 8.0g, fibre 1.0g, sugar 7.0g, salt 2.6 g
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