Wet your hands before shaping the fritters to stop the mixture sticking to your hands. SunBlush tomatoes are softer than sundried. If you only have sundried, stir them into
the couscous before adding the stock.
200ml/7fl oz hot vegetable stock
1 egg, beaten
3 tbsp natural yogurt
85g/3oz feta, cut into 1cm cubes
50g/2oz Sun Blush tomatoes, finely chopped
3 spring onions, finely chopped
2 tbsp sunflower or vegetable oil
Measure the couscous into a large heatproof bowl, pour over the hot stock, then cover with cling film. Leave to stand for 5 mins or until the couscous has absorbed the stock and is soft. Add the egg and yogurt and mix well. Season, then fold through the cheese, tomatoes and spring onions.
Divide the mixture into 4 and shape into burgers. Heat the oil in a non-stick frying pan, then cook the fritters over a medium heat for 3 mins on each side until golden. Serve with a green salad and a spoonful of your favourite chutney.
510 kcalories, protein 19g, carbohydrate 51g, fat 27g, saturated fat 8g, fibre 1g, sugar 7g, salt 2.6g