DINNER : WHO THE F**K ARE YOU COUSCOUS?

Whenever I boil the kettle for couscous it makes me think of a friend's Facebook post from a couple of years ago and I have a little chuckle. He posted how he always fails with cooking couscous. I commented with my usual method then some other friend decided to weigh in on my method and...well...let me just say at the time I was about 8 months pregnant, bored and I had cankles, plus I just love to swear and stir the pot!
If you know me then my cheeky comment wouldn't surprise you, if you don't then let me introduce myself - my name is Stacey, the Foul Mouthed Neighbour. Basically I have quite the potty mouth, I would be a f**kin' millionaire if I had a swear jar! Pre Clémentine (when I had time on my side) I used to chat on the phone to my sister for HOURS, sitting in my backyard dropping F bombs while we spoke about everything that was annoying us that week. These days I like to abuse the weeds I am struggling to pull out in the garden or I am just cursing the gods as to why Pudgie, my cat decides to meow right outside Clémentine's window when she is asleep. WHY PUDGIE WHHHHHYYYYY!
Clémentine and I have been spending lots of time in the backyard as the sun has been shining all week  - hooray! This also means I've been gardening and abusing the weeds too! We picked some mint from the garden and decided to make up some fritters for dinner last night.
 
Please do not worry about my potty mouth around Clémentine, I am quite good with censorship.

 

COUSCOUS, PEA AND MINT FRITTERS

These guys are great for a BBQ, they can be formed into patties and refrigerated overnight, then just cook them on the barbie the same as you would in a skillet. We had them in a salad with baby spinach, cucumber, tomato etc.  They would work well in a vegetarian burger or for a brunch with Persian fetta, cream cheese or sour cream shmeared on them.

1/2 cup couscous
3/4 boiling water
1 large egg (I used 2 small eggs)
1/2 cup peas
1 handful baby spinach, chopped
3 tablespoons mint, chopped
2 tablespoons plain flour
salt
pepper
Oil for shallow frying.

Pour the couscous in a heat proof bowl add boiling water and cover with cling film or a plate like i do! Set aside to absorb and cool while you get on with the chopping of herbs etc.
Crack the eggs into a mixing bowl and lightly whisk.
If using frozen peas defrost by running them under hot water and drain in a colander, add the peas to the bowl along with the spinach and mint.
Add couscous, flour and stir well to combine, the mixture should be slightly sticky.
Place a skillet on medium heat and add a couple of glugs of oil.
Drop spoonfuls of mixture into skillet, gently smoosh the fritters with the back of the spoon to flatten so they cook evenly.
Cook for approx 2-3 minutes until golden and crispy, flip over and cook the other side.
Drain on paper towel.
Sprinkle with salt and pepper.

Makes approx. a dozen fritters.