The Blue Panther*
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Friday Food: Couscous Fritters

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
  • salt

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.

Make the dressing by mixing the yoghurt, dill, lemon zest and juice together. Add salt if you like.

Meanwhile assemble the onion, feta cheese, parsley, egg and flour. Mix these ingredients into the cooled couscous. Add salt and pepper to taste.

Extra ingredients
Use a wet 1/3 cup measure and damp hands to form 8 fritter shapes. Heat the oil over a medium heat in a heavy based pan and cook the fritters for 3 minutes on each side.

Making, baking
Serve with a salad and the dressing on the side. Delicious. Is it wrong to say these are kind of meaty?? They are filling, but still light.

Couscous fritters


Judy Edmonds

Yerm!!!! I never follow salad recipes but always make my own - everyone who ever eats them loves them so they must be ok!!!


Mmmmm...these sound nice Cindy. It would be easy to substitute Quinoa & gluten free flour to make these a gluten free alternative.


These look delicious!

Catherine Roberts

Sounds wonderful I might have a go at them,


They sound good. I am just starting to get into the couscous thing so I might have to give them a try.


I think I should give these a try. Apparently Connor loves eating couscous at daycare, although he never does here!


ooh, I'm a bit keen on the sound of these! I really like couscous, but it's hard to know what to do with any leftovers - I'll definitely give these a whirl!


these do sound lovely and I feel I could have one right now as a midnight snack!! They could easily be made vegan too. I have tried to fix my comments thingy, I spent nearly an hour the other night resetting it and then saving it and then I view blog and it's still not there!!! I am pulling my hair out, I have not had problems like this before with settings but I have lost my mind these days so that could have something to do with it!! I will keep trying xxxx ps poor sneaky Gilly


I absolutely LOVE how you always post pictures of your recipes, step-by-step! I am a visual learner, so I more than appreciate you going the extra mile with these. Thank you so much!


Yum, yum. I really need to try these. My daughter is a vegetarian so I think she would love these.


HiCindy, I made the couscous fritters the other night for my daughter andson-in-law they were a big hit, especially when you want a meat free meal. I decided to spice them up a bit and put in a few chilli flakes and a touch and a half of thai seasoning. My son-in law espeially liked it with horseradish cream as an accompaniement. Your plate will be returned one day, maybe with some of my date cake on it. Jane


oh yum. i love couscous, what a great way to use it!

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