Quick and easy couscous fritters with preserved lemon yoghurt
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This dish was inspired by my mum’s couscous with tomato and onion. This recipe is not only a testament to its easy and quick preparation, but also a clever way to revitalise leftover couscous. With just a simple mix of ingredients, your couscous becomes lovely fritters, pan-fried to golden perfection. These wonderfully comforting crunchy fritters are served with zesty preserved lemon yoghurt. For a vegan version, simply replace the egg with an additional 1–2 tablespoons of cornflour, though the fritters will have a slightly more delicate and crumbly texture than the egg-based version.
This recipe is an extract from Sami Tamimi's book Boustany: A celebration of vegetables from my Palestine
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