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, salt 2.6 g

'These fritters were very easy as I had virtually all the ingredients in my storecupboard. The end result was moist with interesting flavours.'

Latest comments and suggestions

• gemmaperrior

  06 March 2008

  gemmaperrior rated and commented on this recipe

  

  Easy and quick to make. Lovely with the feta - even convinced my friend who hates couscous to eat one!

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• Nina

  30 September 2008

  Nina rated and commented on this recipe

  

  Surprisingly good recipe. I didnt think the cous-cous would hold together when fried, but it did.

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• Elaine

  31 October 2008

  Elaine commented on this recipe

  these are fab - quick, easy, tasty and cheap!!

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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

Preperation 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, salt 2.6 g

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