Couscous fritters with feta

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

  • Prep:10 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 510
  • fat 27g
  • saturates 8g
  • carbs 51g
  • sugars 7g
  • fibre 1g
  • protein 19g
  • salt 2.6g


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


Making the fritters
Wet your hands before shaping the fritters to stop the mixture sticking to your hands. SunBlush tomatoes are softer than sundried. If you only have sundried, stir them into the couscous before adding the stock.


  1. 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.

  2. 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.

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