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
Couscous Pancakes

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

  1. 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.
  2. 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.
  3. 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.
  4. Serve with a sprinkle of feta and a couple of pieces of steamed Tenderstem® on top, or add a dollop of yoghurt if desired.