Adding an egg and some natural yoghurt to a jazzed-up couscous means it can be formed into patties that hold their shape and don't dry out when fried. I skipped the yoghurt on my first batch, and while they still held together beautifully, they were a tad dry (but delicious). Moral of that story: don't skip the yoghurt, kids.
Feta, apricot, pistachio and mint are a match made in culinary heaven, and the crispy, crunchy outer shell hides the delicious squidginess inside. All in all, a triumph. Veggies, use vegetable stock instead; meat eaters, a little fried pancetta added to the mix at the same time as the feta won't disappoint.
Feta, Apricot & Pistachio Couscous Cakes (makes about 6)
Preparation time: 10 minutes
Cooking time: 5 minutes
You will need:
- 200g couscous
- 300ml hot chicken stock (I used 300ml boiling water with a Knorr Stock Pot - slightly stronger than the packet instructions, but deliciously chickeny)
- Juice of half a lemon, or the equivalent of bottled lemon juice
- 40g dried apricots, roughly chopped
- Pinch of dried chilli flakes
- 40g pistachios, shelled (obviously) and roughly chopped
- 3 tbsp natural yoghurt
- 1 large egg
- 100g feta, crumbled
- Generous handful of fresh mint, finely chopped
- Oil for frying
- Prepare the couscous in a large bowl by pouring the stock and lemon juice over it, stirring in the dried apricots (this helps to plump them up and soften them), chilli flakes and pepper, and setting aside for five minutes.
- When the couscous is done, add the pistachios, yoghurt, egg, feta and mint and combine well using clean hands.
- Heat the oil in a large non-stick frying pan. Form patties with the couscous mixture, flattening them slightly until they're even(ish), then fry for about five minutes, flipping halfway through.
- When the cakes are golden, serve immediately with your saucy-dippy thing of choice (tzatziki is a splendid choice), and a big ol' salad.