Couscous fritters and salad
80g wholewheat couscous
½ vegetable stock cube, dissolved in 160ml boiling water
¼ courgette, finely grated
40g Creamfields mature white cheddar, finely grated
1 Little Gem lettuce, roughly chopped
¼ cucumber, roughly chopped
4 Nightingale Farms cherry tomatoes, halved
¼ red pepper, cut into chunks
½ 325g tin Grower’s Harvest sweetcorn
¼ lemon, cut into wedges
1. Preheat the grill on high.
2. In a bowl, mix the couscous and hot stock. Cover with a plate and leave to absorb for 15 mins before fluffing with a fork.
3. In a sieve, squeeze out as much of the liquid from the courgette as possible then mix into the couscous with the cheddar. Tightly compact the couscous into 4 x disc shaped fritters and place on a baking tray lined with parchment. Grill for 8-10 mins until lightly golden.
4. Serve the fritters with the lettuce, cucumber, tomatoes, pepper and sweetcorn as a side salad. Serve with a wedge of lemon on the side.