Serves: 6
Preparation time: 30 minutes
Cooking time: 10 minutes
Ingredients:
150g Tenderstem®
50g raw couscous
80g crumbled feta
1 clove garlic, finely chopped
3 sprigs mint, finely chopped
3 sprigs parsley, finely chopped
2 pinches dried chilli flakes
3 eggs, whisked
2 tbsp plain yoghurt, to serve (optional)
Method:
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 one 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.
0 σχόλια