Cous cous fritters with a garlic yogurt

Cous cous is one of the most underrated yet versatile things to come out of your pantry. This dish is a great vegetarian option and could either be a good canape, starter or even the main attraction, if served on a marinated vegetable salad.

Ingredients

• 3 tbsp olive oil, plus 1 tsp extra
• 1 red onion, coarsely chopped
• 2 cloves garlic, chopped
• 200g mushrooms, coarsely chopped
• handful basil, finely shredded
• 1 cup instant couscous
• 2 eggs
• salt and pepper
• 200ml vegetable oil, for frying

Yogurt sauce

• 2 cloves garlic, crushed
• 200g Greek yogurt
  

Method

Heat 3 tbsp olive oil and cook onion in a large frying pan over medium heat until just beginning to brown. Add garlic and mushrooms and cook until mushrooms start to brown, stirring frequently. Remove from heat and stir in basil.
Add 1 tsp olive oil to a saucepan with 1 cup water and bring to the boil. Remove from heat and stir in couscous. Cover and rest for 5-8 minutes, then fluff up with a fork. Transfer couscous to a large bowl and add mushroom mixture with eggs and salt and pepper to taste. Stir well and shape mixture into 12 patties.
Heat vegetable oil in a large frying pan and cook patties, a few at a time, until golden on both sides. Remove and drain on kitchen paper.
For sauce, combine garlic and yogurt in a small bowl and season with salt and pepper.

Serve patties with yogurt sauce and a nice glass of Sangiovese, Pinot Noir, Tempranillo or even a heavily wooded Chardonnay.