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Couscous fritters with shaved asparagus & carrot salad
Couscous fritters with shaved asparagus & carrot salad
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Indulge in Curtis Stone's savory couscous fritters served with a refreshing shaved asparagus and carrot salad.
Ingredients:
  • 250.00 gm water
  • 187.50 ml brand couscous
  • 4 spring onions, thinly sliced diagonally
  • 62.50 ml flat-leaf parsley leaves, from a bunch, coarsely chopped
  • 75 g brand danish feta, crumbled
  • 2 brand free range eggs from 600g pack
  • 40.00 ml brand plain flour
  • 75.08 gm olive oil, for cooking
  • 2 small-medium carrots (140g total), peeled
  • 1 bunch asparagus, stem ends removed
  • 20 g (about 1 cup) loose rocket
  • 125.00 ml greek style yoghurt
  • 1/4 punnet fresh dill, finely chopped (1 tbsp)
  • 1/2 tsp lemon zest
  • 10.50 gm fresh lemon juice
Instructions:
  • In a saucepan over high heat, bring water to a boil. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Transfer to a bowl and allow to cool for 20 minutes.
  • Combine the spring onions, parsley, feta, eggs, flour, and a generous pinch of salt with the cooled couscous. Use moistened hands to shape 1/3 cupfuls of the mixture into eight 6cm-wide patties. Arrange them on a baking tray lined with plastic wrap.
  • Preheat a large non-stick frying pan over medium heat. Drizzle with oil and cook the patties in batches for approximately 3 minutes per side until beautifully golden and cooked through. Place on a paper towel-lined baking tray to drain.
  • Peel the carrots from top to bottom into long, thin ribbons using a vegetable peeler. Repeat the same process with the asparagus. Mix the shaved carrots, asparagus, and rocket in a large bowl.
  • Combine yoghurt, dill, lemon zest, and juice in a small bowl, season with salt and pepper. Toss salad with half of the mixture to coat, then season with more salt and pepper to taste.
  • Plate the fritters on 4 plates and serve the salad next to them. Add a dollop of the remaining yogurt mixture for dipping.

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