- Ingredients
-
150g Tenderstem -
50g raw couscous -
80g crumbled feta -
1 clove, finely chopped garlic -
3 sprigs finely chopped mint -
3 sprigs finely chopped parsley -
2 pinches dried chilli flakes -
3 eggs, whisked -
2 tbsp plain yoghurt to serve (optional)
30 minutes preparation and 10 minutes cooking time
1. Blanch the Tenderstem in boiling salted water until bright green, drain and leave to cool. Once cooled, blend in a food processor until finely chopped.
2. Measure the couscous into a bowl and cover with 60ml of boiling water, which should just cover the couscous. Cover with cling film for 5 minutes until completely absorbed. Once cooked run a fork through the couscous to fluff it up.
3. Add the chopped Tenderstem, feta, garlic, mint, parsley, chilli, eggs, salt and pepper to the couscous and mix thoroughly.
4. Heat a non-stick frying pan on a medium heat with some olive oil and spoon 1 and half tablespoons of the mix into the pan.
5. Fry until golden brown on both sides.
6. Serve with a sprinkle of feta and a couple of pieces of steamed Tenderstem on top, or add a dollop of yoghurt.
