Couscous Fritters Recipes

COUSCOUS FRITTERS WITH FRESH CORN AND TOMATO SALSA

Steps:

• In a medium bowl, combine the tomatoes, corn, half of the cilantro, the onion, lime juice, 1/4 teaspoon of the cumin, the ketchup, and salt. Set aside.
• Prepare the fritters: In a medium saucepan over medium-high heat, combine the broth, chili powder, butter, and remaining salt. Bring to a boil. Add the couscous in a stream. Stir once. Cover and remove from the heat. Set aside until the couscous is tender, 12 to 15 minutes. Transfer to a medium bowl and combine with the egg.
• Preheat the oven to 200 degrees F. In a medium skillet over medium-high heat, pour vegetable oil to a depth of 1/2 inch. Heat until a pinch of couscous sizzles instantly. Place the couscous mixture, in 1/3 cup increments, into the skillet. With a spatula, flatten into croquettes 3 to 3 1/2 inches in diameter. Fry until golden brown, 6 to 8 minutes on each side. Transfer to a plate with paper towels to drain. Keep warm in the oven.
• In another medium skillet over medium heat, cook the sausage, breaking it up with a fork, until thoroughly cooked, 6 to 8 minutes. With the spatula, transfer the meat to plate lined with paper towels to drain. Set aside.
• Spoon some of the salsa onto 4 individual dinner plates. Set a fritter in the center of each plate. Top with equal portions of sausage and additional salsa. Garnish with the remaining cilantro leaves and serve.

COUSCOUS FRITTERS WITH FETA

Steps:

• 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.
• 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.

CHEESY COUSCOUS FRITTERS

Steps:

• Place couscous in a bowl and pour over hot vegetable stock, cover with cling film and leave to stand for 15 minutes. fluff up the grains with a fork and add 2 beaten eggs, spring onion and crumbled cheese. Shape into 8 cakes . Heat the oil in a non stick pan and fry for 2-3 minutes per side. Serve with tomato salsa.

COUSCOUS FRITTERS

Steps:

• Put the couscous in a bowl and cover with 1 cup cold water. Let soak for 10 minutes, then fluff it up with a fork. Stir in the parsley, mint, feta, cumin, coriander, turmeric, lemon juice, olive oil, the whole egg, and salt and pepper. Mix well, then stir in the flour. Shape into 12-14 balls and press slightly flat. Put the beaten egg, extra flour, and bread crumbs onto 3 separate plates. Dip the balls first in the egg, then the flour, then the bread crumbs. Pour 1/2 inch oil into a skillet and heat until a cube of bread will turn golden in 1 minute. Add the fritters in small batches, spacing them well apart in the pan, and cook for 3 - 4 minutes until golden on both sides. Drain on paper towels and keep them warm in a low oven while you cook the remainder. Serve the fritters next to the tagine with harissa sauce sprinkled over the top.