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Photo of Couscous and vegetable fritters by WW

Couscous and vegetable fritters

Total Time
1 hr
20 min
40 min


Butternut pumpkin

500 g, cut into 2cm pieces

Dry couscous

1 cup(s), (265g)

Green shallot(s)

3 individual, thinly sliced


1 medium, coarsley grated

Reduced fat feta cheese

80 g, crumbled


1 medium, lightly beaten

Fresh coriander

cup(s), finly chopped

Cos lettuce

2 cup(s), ( 1 baby lettuce) shredded

Semi dried tomatoes, not in oil

100 g

Black olives, drained

20 individual, kalamata

Red onion

1 small, thinly sliced

Lemon juice

¼ cup(s), (60ml)

Olive oil

2 tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Spread pumpkin over prepared tray and lightly spray with oil. Bake for 25 minutes or until softened. Transfer to a bowl and coarsely mash.
  2. Meanwhile, place 1 cup (200g) couscous in a heatproof bowl. Add 1 cup (250ml) boiling water. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Season with salt and pepper.
  3. Add mashed pumpkin, shallots, carrot, feta, egg and coriander to couscous and stir to combine. Shape ⅓-cup mixture into a 2cm-thick patty and place on a baking tray. Repeat to make 11 more patties.
  4. Spread remaining couscous over a plate. Coat fritters in couscous and return to tray. Lightly spray fritters with oil. Heat a large non-stick frying pan over medium heat. Cook fritters, in batches, for 3 minutes each side or until golden and warmed through.
  5. Meanwhile, combine lettuce, tomatoes, olives, onion, juice and oil in a large bowl and toss to combine. Serve fritters with salad and lemon wedges.


TIPS: Store any leftovers in an airtight container in the fridge for up to 2 days. Store salad in a separate container. Reheat fritters in the microwave or enjoy cold.