Couscous and vegetable fritters
10
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Ingredients
Butternut pumpkin
500 g, cut into 2cm pieces
Dry couscous
1⅓ cup(s), (265g)
Green shallot(s)
3 individual, thinly sliced
Carrot(s)
1 medium, coarsley grated
Reduced fat feta cheese
80 g, crumbled
Egg(s)
1 medium, lightly beaten
Fresh coriander
⅓ 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)
Instructions
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.
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