These crispy Couscous Fritters have only 7-8 ingredients and can be made in 30 minutes! Be sure to check out the other #FoodieMamas couscous recipes below!
I love food with texture and crunch. These couscous fritters are a great way to change up the typical way couscous is served. The amount in this recipe is perfect for 2-4 people and are a snap to make!
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What is Couscous?
“Couscous is a Berber traditional North African dish of semolina (granules of durum wheat), which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Tunisia, Algeria, Morocco, Mauritania and Libya and to a lesser extent in the Middle East and Trapani in Sicily.” – Wikipedia.org
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I used “Rice Select Couscous Tri-Color” (made from Durum wheat with sun-dried tomato & spinach) which I found at my local grocery store; I added this item to my Amazon aStore under “Dry Ingredients.”
- Step 1: To Make Couscous:
- 1 level cup couscous
- 1/2 cup frozen organic peas, (you can use 1/4 cup if you want less *remember changing the amounts of ingredients may affect the amount of fritters you have in the end)
- 1 cup water, (for more flavor try using vegetable or chicken stock instead of water), plus extra, if needed (I added a few tablespoons extra)
- 1 teaspoon organic coconut oil, (can substitute butter, if you prefer)
- 1/4 teaspoon salt
- To Make Couscous Fritters:
- cooked couscous from previous step
- 1/2 medium, (or 1 small) onion, diced ( about 1/2 cup - we love onions in our house, if that seems like a lot, feel free to dial it back to 1/4 cup)
- 2 eggs
- 1-2 tablespoons of coconut oil, , plus more if needed (can sub for butter, olive oil or cooking oil of your choice).
- salt and pepper to taste
- Make the Couscous: Bring water (or stock of choice) to a boil with salt, coconut oil and frozen organic peas. When mixture is boiling, add the couscous and remove from heat and cover. Allow to stand for 4-5 minutes to allow the moisture to absorb.
- Make the Fritters: In a medium bowl, add cooked couscous mixture, diced onion, eggs and mix until combined. Using 1/4 cup to scoop, form fritters and place on a plate. Have another plate ready for cooked fritters. Heat a large skillet (I use one that has grill marks) on medium-high heat with 1-2 tablespoons of coconut oil for frying. Once, skillet is preheated, cook fritters (I can fit 4-6 at a time in the skillet) for 4-5 mins on each side. I recommend covering while they are cooking to ensure they cook evenly through, I cover using a spatter guard, that allows some steam to escape. You can press down very slightly and gently, after you flip them over, then cook for another 4-5 minutes. They should be golden brown on each side. Reduce heat slightly, if necessary, to prevent burning. Add salt and pepper to taste. Serve and enjoy!
- This is my 4th #FoodieMamas recipe round up post (see 1, 2 & 3 here); what an amazing group ladies!
- ⇒ I am delighted to share with you something *new* for this month, below is a pinnable image which you can also click on each picture and it will lead you right to the recipe on each #FoodieMamas website! Please take the time to check out each one and share! Thank you!
Couscous – Wikipedia.org
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What are your favorite couscous recipes? Let me know in the comments below!
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