Ingredients for Couscous Fritters
200ml hot vegetable stock
1 egg, beaten
1 courgette diced (and without centre seeds)
3 tbsp natural yogurt
85g feta cheese, cut into 1cm cubes
50g SunBlush tomatoes, finely chopped
3 spring onions, finely chopped
2 tbsp olive oil or vegetable oil
Ingredients for Balsamic Vinaigrette:
6tbsp extra virgin olive oil2tbsp balsamic vinegar
Optional extras: spoonful of mustard, minced shallots, minced garlic, minced fresh herbs, teaspoon dried herbs, spoonful of honey or brown sugar
In a heat-resistant container, measure out the couscous, in another jug you will have your homemade or prepared hot stock. Combine pouring the liquid into the couscous and then cover with cling film. Leave to stand for 7mins or until the couscous has completely absorbed the stock and is soft. Please make sure that your couscous container is a good size, as you will end up combining all the ingredients in it at the end and there is nothing worse than having to change bowls to accommodate ingredients!
In another bowl, combine the egg (beating first) with the yoghurt and mix well - at this point you should season with pepper only and if you can bear to, taste as well. Once satisfied it tastes good, crumble in the feta cheese, your finely chopped sun-blushed tomatoes and spring onions.
A note about sun-blushed vs sun-dried: Sun-blushed are easier to work with as they are easier to chop, they don't have the tough texture of sun-dried and I find they also have a much better flavour.
Right, back to the recipe ... now you have a bowl full of egg mixture and a bowl (container) full of cooked couscous. Pour the egg mixture into the couscous and mix well so that everything is coated and starts to come together.
Your mixture is now ready to be divided into eight fritters - shape them as you would a burger, place on a plate, cover in cling film and put in the fridge for 20mins or until you are ready to cook them. The cool fridge air helps to set these fragile fritters but if you don't have the time, not to worry, you can miss out the cooling.
Now get your non-stick frying pan and pour in a few glugs of oil and heat through. Make sure you swirl the oil around so that the oil covers the whole pan. Place the fritters into the pan, don't let them touch each other and cook over a medium heat for 5mins on each side until golden.
Whilst they are cooking, chop up a few cherry tomatoes and grab a bunch of rocket - place into a serving bowl. Once the fritters are cooked, place on the top of the rocket and serve with a great drizzle of Balsamic Vinaigrette.
BTW - I normally keep in the fridge in a Bonne Marmon jar a load of vinaigrettes - it just makes life so much easier to be able to reach in, shake the jar and then drizzle over your lunch or supper.