COUSCOUS FRITTERS

COUSCOUS FRITTERS image

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Yield 12-14 rfritters

Number Of Ingredients 14

1/3 cup couscous, about 4 oz.
A bunch of flat-leaf parsley, finely chopped
A small handful of fresh mint leaves, finely chopped
4 oz. feta cheese, cut into small cubes
1 teaspoon cumin seeds
1 teaspoon coriander seeds, lightly toasted in a dry skillet and ground
1/2 teaspoon ground turmeric
2 tablespoons lemon juice
1 tablespoon olive oil
2 eggs, 1 lightly beaten
1/4 cup all-purpose flour, plus extra to coat
Sea salt and freshly ground black pepper
4 cups bread crumbs, made with stale white bread
Safflower oil, for sauteing

Steps:

Put the couscous in a bowl and cover with 1 cup cold water. Let soak for 10 minutes, then fluff it up with a fork. Stir in the parsley, mint, feta, cumin, coriander, turmeric, lemon juice, olive oil, the whole egg, and salt and pepper. Mix well, then stir in the flour. Shape into 12-14 balls and press slightly flat. Put the beaten egg, extra flour, and bread crumbs onto 3 separate plates. Dip the balls first in the egg, then the flour, then the bread crumbs. Pour 1/2 inch oil into a skillet and heat until a cube of bread will turn golden in 1 minute. Add the fritters in small batches, spacing them well apart in the pan, and cook for 3 - 4 minutes until golden on both sides. Drain on paper towels and keep them warm in a low oven while you cook the remainder. Serve the fritters next to the tagine with harissa sauce sprinkled over the top.