Once or twice a week I like a meat free dinner. Today I chose the Couscous Fritters from the free Coles magazine. I can't make a link because it is a PDF. Every time I type PDF I say Personal Flotation Device in my head, so I don't type the wrong thing.
I just needed to buy a bunch of parsley and I was ready to go. If only I had a greener thumb I would have had some in the garden.
The magazine suggests a salad, but I think you can have whatever kind of salad you like. I did make the yoghurt dressing, but with parsley and not dill. I am not in a dill mood.
I made half the recipe, but it would be a nice lunch or dinner with a hearty salad. It takes about 20 minutes to prepare, including cooling time and then 6 minutes per batch of four to cook: 12 minutes in all. There is just the right amount of time to whip up a salad in between cooking spurts.
Couscous Fritters makes 8
- 1 cup boiling water
- 3/4 cup couscous
- 4 spring onions, sliced - or 1/2 a red onion
- 1/4 cup parsley, finely chopped
- 75g Feta cheese, crumbled
- 2 eggs
- 2 tbspn plain flour ( 20ml in a tablespoon)
- salt and pepper to season
- olive oil for cooking
For the dressing
- 1/2 cup Greek yoghurt
- 1/4 bunch dill, finely chopped
- 1/2 - 1 tspn lemon zest
- 2 tspn lemon juice
Stir the couscous into the boiling water, cover and stand for 5 minutes. Fluff up with a fork and leave for 15 minutes to cool.