Couscous and Vegetable Cutlets

Couscous is made from durum wheat,  by rolling the flour with water till the mixture resembles bread crumbs, the resulting couscous grains are then left to dry in the sun. Couscous is very versatile, infact, it can be made into a tajine or served as a salad and it's even used in soups.☻

It marries perfectly well with a variety of flavours and is really easy to prepare. My favourite couscous dish is a salad made with summer vegetables, which is highly satiating and delicious.
 We all have our likes and dislikes regarding food and drink, unfortunately, my kids have a strange repulsion towards healthy food.

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As a mother I sometimes find it very tedious to make my kids eat healthy food, as none of the three like couscous. So I had to find a way for this extremely healthy food to enter their mischievous tummies.☻

Luckily they all like cutlets and kebabs so I thought what could be a better way to use this grain! I have made these cutlets with only four ingredients and one spice.

They are ready in a flash and can be prepared ahead of time and fried later. The only time-consuming part is waiting for the potatoes to boil, the rest is a breeze!☻

Ingedients	Quantity
Couscous	6 tbsp
Ptatoes	2 medium

Zucchini	1 medium
Harrisa Paste	1 tsp
Chickpea Flour	3-4 tbsp

Water	enough for batter
Salt	to taste
Oil	for shallow frying

Method:
Boil and peel the potatoes, set aside. Grate zucchini drain out the water by squeezing between palms or straining through a muslin cloth.

Press the mixture with the back of the spoon or potato masher Mix properly and add the harissa paste.2.Make round patties by placing the mixture on the palm of the hand, press to form a round cutlet.

Make a batter using chickpea flour and water add some harissa paste and salt to taste. Mix properly to remove lumps. Set aside.

Heat the oil in a pan for shallow frying. Dip the cutlets into the batter and shallow fry till golden brown and crispy on the outside. Place on a paper towel to dry excess oil.

Serve with mint chutney or a dip of your choice

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Couscous and Vegetable Cutlets

by Shazia Ijaz July-27-2015

These delectable couscous cutlets are soft and spicy on the inside with a crispy outer crust. Serve for afternoon tea, high tea or in kid's lunch box

Ingredients

• 6 tbsps couscous
• 2 medium potatoes
• 1 medium zucchini
• 1 tsp harrisa paste
• 4 tbsps chickpea flourto taste salt
• enough for frying oil
• enough to make a batter water

Instructions

Boil and peel the potatoes, set aside. Grate zucchini drain out the water by squeezing between palms or straining through a muslin cloth.Press the mixture with the back of the spoon or potato masher Mix properly and add the harissa paste.Make round patties by placing the mixture on the palm of the hand, press to form a round cutlet.Make a better using chickpea flour and water add some harissa paste and salt to taste. Mix properly to remove lumps. Set aside.Heat the oil in a pan for shallow frying. Dip the cutlets into the batter and shallow fry till golden brown and crispy on the outside. Place on a paper towel to dry excess oil.Serve with mint chutney or a dip of your choice

Details

Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Yield: 10