Couscous Fritters With Feta Recipes

COUSCOUS FRITTERS WITH FETA

Couscous fritters with feta image

A new way to serve couscous for a tasty mid-week meal

Provided by Good Food team

Categories Dinner, Main course, Side dish, Snack, Supper

Time 20m

Number Of Ingredients 8

Ingredients

175g couscous
200ml hot vegetable stock
1 egg , beaten
3 tbsp natural yogurt
85g feta cheese , cut into 1cm cubes
50g SunBlush tomato , finely chopped
3 spring onions , finely chopped
2 tbsp sunflower oil or vegetable oil

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.

Nutrition Facts : Calories 510 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 2.6 milligram of sodium

CHEESY COUSCOUS FRITTERS

Cheesy Couscous Fritters image

These are a great stand by. They can be made in a blink of an eye and your lunch guests will be impressed .I would have them with a nice green salad, and a bit of salsa on the side for a quick easy meal in the middle of the day. They can be frozen ahead and will keep up to three months. This recipe came from our local supermarket magazine, and was posted for ZWT#6.

Provided by Tea Jenny

Categories Greek

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

Ingredients

150 g couscous
200 ml of hot vegetable stock
2 eggs, beaten
4 spring onions, chopped
100 g feta cheese, crumbled
2 tablespoons oil

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.

Nutrition Facts : Calories 308.7, Fat 14.9, SaturatedFat 5.4, Cholesterol 128, Sodium 320.2, Carbohydrate 31.4, Fiber 2.3, Sugar 1.6, Protein 11.8

COUSCOUS AND FETA STUFFED PEPPERS

Couscous and Feta Stuffed Peppers image

Categories Cheese Pepper Vegetable Bake Low Fat Stuffing/Dressing Feta Bell Pepper Fall Healthy Couscous Self

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

Vegetable-oil cooking spray
1 1/4 cups fat-free chicken or vegetable broth
2/3 cup couscous
4 large bell peppers, mixed colors
2 tsp olive oil
1/2 cup chopped onion
6 oz zucchini, quartered lengthwise then sliced across thinly
6 oz yellow squash, quartered lengthwise then sliced across thinly
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/2 tsp salt
1 cup cherry tomatoes, cut in half
15 oz canned chickpeas, drained and rinsed
4 oz crumbled feta cheese (about 1 cup)

Steps:

Preheat oven to 350°F F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes. Serve immediately.

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