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.
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