Couscous Fritters with Shaved Spring Salad - IHCC G'day Curtis!
This week, I Heart Cooking Clubs welcomes chef Curtis Stone as featured chef for the next six months. His philosophy of "keep it simple and cook with naturally produced ingredients just as Mother Nature intended" is one that appeals to me and his recipes have a relaxed feel to them, perfect for the warmer months ahead.
To welcome him, I put together a little starter of Couscous Fritters with Shaved Asparagus and Carrot Salad. I made a few changes and used whole wheat couscous steamed in vegetable stock instead of water for extra flavour and made the fritters starter-sized instead of entrée-sized for a yield of 12. I don't care much for creamy salad dressings but I loved the idea of a lemony dill and yogurt dipping sauce, so I made a half recipe and dressed the vegetables with a bit of lemon juice and olive oil.
Filled with feta and spring onions, the fritters had amazing flavour and great texture with their crunchy crust; the crisp fresh vegetable salad was a great foil for them. Curtis and I are off to a delicious start!