Left over couscous is a bit of a head scratcher. Even though it’s a pasta, it’s really too fine to add to soups (unless it’s the larger pearl or Israeli kind) but not fine enough to substitute for breadcrumbs. So after a little research I was happy to discover Couscous Fritters! There are a number of ways of making them and many variations on a theme. For instance my daughter just happened to be making quinoa fritters this week as well. (we often strangely, coincidently do that!) Same concept, slightly different ingredients. I gave my fritters the obvious Moroccan theme with feta, mint and cumin. But you can flavor them any way you’d like. Just be sure to use at least one egg for binding and it helps to use a non-stick pan.

Moroccan Couscous Fritters

1 cup cooked couscous
2/3 cup crumbled Feta cheese
1 pressed garlic clove
1 tablespoon minced fresh mint leaves
1 tablespoon minced fresh basil
2 tsp cumin
2 shakes cinnamon
2 shakes cayenne
2 Eggs

Vegetable Oil for frying

Chop the feta cheese into small pieces, slightly larger than crumbled. Mince the mint and the basil. Press one clove of garlic.

Mix all of the ingredients together. For best results refrigerate for 30 minutes.

Form into patties. Heat about two tablespoons of oil in a large non-stick pan. Once hot enough to fry, add the patties. Gently lift with a spatula to allow the hot oil to slip under the patties to avoid sticking.

Sauté until browned, then gently flip over to brown the other side.

Remove to a paper towel lined plate to absorb the excess grease. Then move to a platter and serve as is or with Tzatziki sauce.

PRINT RECIPE

Moroccan Couscous Fritters

Author: GalleyPirate

Ingredients

• 1 cup Cooked couscous
• ⅔-¾ cup Roughly crumbled feta cheese, just under a cup
• 1 Garlic clove, pressed
• 1 tbsp Fresh mint leaves, minced
• 1 tbsp Fresh basil leaves, minced
• 2 tsp Cumin
• 2 shakes Cinnamon
• 2+ shakes Cayenne
• 2 Eggs
• ~2 tbsp Vegetable oil

Instructions

• Chop the feta cheese into small pieces, slightly larger than crumbled. Mince the mint and the basil. Press one clove of garlic.
• Mix all of the ingredients together. For best results refrigerate for 30 minutes.
• Form into patties. Heat about two tablespoons of oil in a large non-stick pan. Once hot enough to fry, add the patties. Gently lift with a spatula to allow the hot oil to slip under the patties to avoid sticking.
• Sauté until browned, then gently flip over to brown the other side.
• Remove to a paper towel lined plate to absorb the excess grease. Then move to a platter and serve as is or with Tzatziki sauce.

Notes