My photo stinks, but these were a big hit. After a recent dinner with friends, we had quite a bit of couscous leftover, along with several spears of grilled asparagus. So we made these tasty little fritters. The addition of fresh spring spinach, red bells, basil and dill amped up the flavors and of course, the feta took it over the top! We had these with a grilled romaine salad and big pours of Ruestle Tempranillo. Not a bad meal.
- 2 C cooked couscous
- 2 organic eggs, beaten
- 1 small onion, finely chopped (approximately 1/2 cup)
- 3 garlic cloves, minced
- 1 C grilled asparagus, woody ends removed, cut into 1/2 inch pieces
- 1 red bell pepper, finely chopped (approximately 1/2 cup)
- 1 C fresh organic baby spinach, chopped
- 1/2 C fresh organic basil, chopped
- 1/4 C fresh organic dill, chopped (or mint! – we love these with mint)
- 1 tsp fresh lemon zest (we used organic lemons)
- 1/4 C flour or almond flour
- 1/2 C crumbled feta (or goat cheese or sharp white cheddar)
- 1 tsp Kosher salt
- Extra virgin olive oil for frying (or avocado oil)
Prepare couscous according to directions. When done, fluff with a fork and transfer to a medium size mixing bowl to completely cool. Once couscous is cooled, add in all ingredients and mix until well incorporated. Moisten hands and form round patties approximately 2 inches wide and 1 inch thick. Place formed patties on a parchment lined sheet pan until all mixture is formed. In a large on-stick pan on medium heat, add oil. Once hot, depending on the size of your pan, add 4-5 or 5-6 patties at a time. Fry for approximately 4 minutes until golden brown and flip for another 3 to 4 minutes. Keep patties warm on low heat in oven while finishing the remaining patties. Serve warm alongside your favorite salad. We had grilled romaine which paired really nicely
COOK’S NOTES
- While we didn’t have a sauce with this round of fritters, it’s always nice to have a sauce. You’ll find lots of options for sauces on our blog page, such as chermoula, zoug or pesto. I think a yogurt sauce would be really good as well.
- You may find that you need more bind for your patties. You can add small amounts of flour until you achieve the consistency you’re looking for.
- We had grilled asparagus, but steamed or sauteed asparagus will work just fine. Just make sure to trim the woody ends.