Couscous fritters with feta

Couscous fritters with feta

3.81818

(11 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

A new way to serve couscous for a tasty mid-week meal

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
510
protein
19g
carbs
51g
fat
27g
saturates
8g
fibre
1g
sugar
7g
salt
2.6g
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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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  • Tip

    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.

Method

  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.

Recipe from Good Food magazine, January 2007

BBC GoodFood Magazine

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Comments

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hungrygiraffe's picture
hungrygiraffe11:20, 7th Apr, 2013
4

These really are delicious! I followed the recipe exactly, including the tip to stir sun-dried tomatoes into the dry couscous before pouring on the stock.

I also used McBaa's recommendation and made each larger fritter into three smaller ones. They were the perfect size and did not crack or split. I did try to "cheat" and make one of the large fritters into two (rather than three) pieces and well, that didn't work at all. They cracked when I turned them over - even as gently as I could.

Very flavorful and tasty, however, and will be making these again!

cedes_c's picture
cedes_c02:00, 13th Jul, 2012
4

I had some trouble with keeping them together at first, and the best way I found to keep them together was make them smaller! Rather than four massive fritters, try separating each into three smaller ones, small enough to fit on the spatula without any overhang - this, combined with the flatter, more compact shape should stop it from falling apart too much.

taracox's picture
taracox07:10, 5th Jun, 2012
2

These just fell apart on me. I think I'd just have couscous with feta mixed through it instead

caroca's picture
caroca07:27, 26th Feb, 2012
5

I made these to accompany a Moroccan meal and added apricots instead of the SunBlush tomatoes. I also added two eggs instead of one after reading previous comments and as I only had medium eggs. They were really tasty and added a bit of zing to my couscous!

eleanormayo's picture
eleanormayo11:18, 16th Sep, 2011
4

We loved these, although they did start to fall apart abit when cooking and the cheese melted. I made 6 fritters though and have the remaining two in the fridge to try cooking from chilled to see if that helps. I served them with homemade caponata and salad.

ninagupta's picture
ninagupta10:11, 30th Sep, 2008
4

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

gemmaperrior's picture
gemmaperrior01:29, 6th Mar, 2008
4

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

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