Couscous fritters with feta

Couscous fritters with feta

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(16 ratings)

Prep: 10 mins Cook: 10 mins


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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal510
  • fat27g
  • saturates8g
  • carbs51g
  • sugars7g
  • fibre1g
  • protein19g
  • salt2.6g


  • 175g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 200ml hot vegetable stock
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 3 tbsp natural yogurt
  • 85g feta cheese, cut into 1cm cubes
  • 50g SunBlush tomato, finely chopped
  • 3 spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp sunflower oil or vegetable oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…


  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.

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Comments, questions and tips

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23rd Apr, 2015
Perfected by adding 2 eggs. Changed to 1/2 dried apricot and 1/2 sun dried tomatoes added to the dry couscous Along with 1tsp garlic powder, 1 tsp turmeric and 1tsp fresh chopped mint Made 8 smaller fritters Chilled for 30 minutes before cooking Delicious and perfect
31st Aug, 2014
Extremely tasty. Made these in a ceramic pan so no oil was needed . This made it so much easier and healthier to cook. I also Added a few spices to the mix (1 tsp coriander and 1tsp fresh mint) and it worked a treat! I didn't have any sun blush tomatoes so I decided to serve cherry tomatoes on the side. To achieve a perfect shape every time I used a circle shape cutter and filled it with the cous cous mixture. This made an incredible lunch time meal and I definitely will be cooking them again when my vegetarian friend comes over!
11th Oct, 2013
These were so much nicer than I thought they would be (not that I thought they wouldn't be nice, just that they were incredible!) Followed the recipe to the letter apart from using normal sundried tomatoes. But as mine were from a jar and stored in oil, there was no need to change when I added them. Did everything as the recipe said and had no issues whatsoever. The mixture was very firm and the 4 patties held together perfectly. All in all, an amazingly nice and simple dish.
11th Aug, 2013
These were lovely. Very quick and easy to make. Made a few changes as didn't have yoghurt, feta or sunblush toms. Used Fat free fromage frais, grated low fat cheddar (mature) and baby toms. I also cooked them in the oven on 220 for twenty minutes spraying the tray with fry light. Turned over half way through, they didn't fall apart. Really tasty with a lovely crunchy coating!
7th Apr, 2013
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!
13th Jul, 2012
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.
5th Jun, 2012
These just fell apart on me. I think I'd just have couscous with feta mixed through it instead
26th Feb, 2012
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!
vikingpurplepenguin's picture
15th Nov, 2011
Fell apart as soon as i tried to flip them, but was really really tasty.
16th Sep, 2011
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.


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