Let Curtis Stone feed your family with his delicious couscous fritters with shaved asparagus and carrot salad.
- To make the couscous fritters, bring the water to a boil in a medium heavy-based saucepan over high heat. Stir in the couscous. Cover and remove from heat. Stand for 5 mins, then fluff with a fork. Transfer the couscous to a bowl and set aside for 20 mins to cool completely.
- Stir the spring onions, parsley, feta, eggs, flour, and a generous pinch of salt into the cooled couscous. Using moistened hands, form 1/3 cupfuls of mixture into eight 6cm-wide patties and place on a baking tray lined with plastic wrap.
- Heat a large heavy non-stick frying pan over medium heat. Add the oil, and then cook the patties in batches for about 3 mins each side or until golden brown and heated through. Transfer to a baking tray lined with paper towel to drain.
- Meanwhile, to make the salad, use a vegetable peeler to shave the carrots from top to bottom into long, thin ribbons. Continue until all but the very centre of each carrot has been shaved, then repeat with the asparagus. Gently toss the carrots, asparagus, and rocket in a large bowl.
- In a small bowl, mix the yoghurt, dill, lemon zest and juice to blend. Season to taste with salt and pepper. Toss the salad with half of the yoghurt mixture to coat. Season the salad to taste with salt and pepper.
- Divide the fritters among 4 plates and mound the salad alongside the fritters. Spoon a dollop of the remaining yoghurt mixture alongside as a dipping sauce.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set