Couscous fritters with feta
- Good Food team
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Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 3.8 out of 5.17 ratingsRate
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A new way to serve couscous for a tasty mid-week meal
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
175g couscous
-
200ml hot vegetable stock
-
1 egg
beaten
-
3 tbsp natural yogurt
-
85g feta cheese
cut into 1cm cubes
-
50g SunBlush tomato
finely chopped
-
3 spring onions
finely chopped
-
2 tbsp sunflower oil
or vegetable oil
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Nutrition: per serving
- kcal510
- fat27g
- saturates8g
- carbs51g
- sugars7g
- fibre1g
- protein19g
- salt2.6g
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Method
-
step 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.
-
step 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 TIPS
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.
Recipe from Good Food magazine, January 2007
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A star rating of 3.8 out of 5.17 ratings
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