Couscous Pancakes
Try a new twist on classic pancakes with this flour-free recipe, with creamy feta, a hint of chilli and Tenderstem® to add a dose of green goodness.
Serves: 6
Ingredients
- 150g Tenderstem®
- 50g raw couscous
- 80g crumbled feta
- 1 garlic clove, finely chopped
- 3 sprigs of mint, finely chopped
- 3 sprigs of parsley, finely chopped
- 2 pinches of dried chilli flakes
- 3 eggs, whisked
- 2 tbsp plain low-fat yoghurt to serve (optional)
Method
- Blanch the Tenderstem® in boiling salted water until bright green, drain and leave to cool. Once cooled, blend in a food processor until finely chopped.
- Measure the couscous into a bowl and cover with 60ml of boiling water, which should just cover the couscous. Cover with cling film for 5 minutes until completely absorbed. Once cooked run a fork through the couscous to fluff it up.
- Add the chopped Tenderstem®, feta, garlic, mint, parsley, chilli, eggs, salt and pepper to the couscous and mix thoroughly. Heat a non-stick frying pan on a medium heat with some olive oil and spoon 1½ tablespoons of the mix into the pan. Fry until golden brown on both sides.
- Serve with a sprinkle of feta and a couple of pieces of steamed Tenderstem® on top, or add a dollop of yoghurt if desired.
About Healthy Diet
Healthy Diet provides clear and sensible advice from the very best health professionals to make healthy eating easy and affordable for all the family.
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