Almost every Saturday we have a nice family brunch. It usually consists of Bourekas, orange juice, feta and olives, hard boiled eggs and of course freshly chopped salad. Sometimes it’s Israeli chopped salad and sometimes I would take that extra step and make it a Tabbouleh Salad (Recipe HERE) with couscous; A few weeks ago I made the tabbouleh salad and was left with some already made couscous. Now, couscous is tasty if you serve it with some sort of sauce because it absorbs the flavors but I had no plans to make sauce. In fact, what I made instead was light dinner. I decided that couscous is a good enough ingredient to make fritters from, and that’s exactly what I did. Served with sour cream and some fresh vegetables this last minute invention became a hit. Don’t you just love leftovers? 🙂
- 1 cup Cooked and ready Couscous
- 1 cup Feta Cheese – Crumbled
- 1 tsp Chopped Fresh Mint Leaves
- 1 tsp Dry Basil
- ½ tsp Garlic Powder
- 2 Eggs
- Vegetable Oil for frying
- Mix all the ingredients together until fully combined
- Preheat frying pan with oil (about ½ cm deep) over medium heat
- Scoop tablespoonfuls and gently drop onto the preheated pan with oil. Gently flatten batter with spoon until it’s about ¾-1cm thick.
- Fry for about 4 or until brown on the bottom. Once brown, flip to fry the other side
- Fry both sides until nice and brown and serve plain or with sour cream
