I’m back from holidays and not loving reality. Such a positive start to a blog post right? I feel like I could have extended my holiday for twice the length at least if money hadn’t have been an issue. If money wan’t an issue so much of life would be different wouldn’t it? But I had the most amazing time, and have so many experiences to share with you all…soon. For now let’s start with a recipe that was influenced by Morocco, where couscous is king.

Disclaimer: I did not  actually eat couscous fritters in Morocco, I did eat some great fritters at Nomad in Marrakech and many great couscous dishes through Morocco. I also ate this sort of Moroccan cornbread, Harcha, that was super delicious and where the idea for these fritters came from.

These fritters are ridiculously easy to make, they come together in less than 15 minutes and have great texture. They’re great with the yoghurt dipping sauce below but would also be yummy with a fruit chutney. Or even with avocado and smoked salmon for breakfast. You will se them pop up in lots of breakfast recipes to follow I’m sure.

In other news, how cute are the plates I got in Morocco? I’m not the biggest fan of bartering for things, it fills me with both excitement and anxiety. Excitement at the idea and anxiety at the reality. I hate offending people but acting offended at your offer is part of the deal. I also struggle with not being able to ask about price unless you know you definitely want it, as soon as you ask the bartering begins. Usually I’m not sue I want something until I ask about price! I found this aspect way less intense in Fes in comparison to Marrakech – or maybe I’d just got used to it by then?!

Back to the fritters – I love the texture and flavour of these and hope you do to. They;re a great little appetiser, entree or breakfast or lunch addition. You could add them to a green salad bowl too!

Makes 6 fritters (serves 2)


250ml water

1/2 tsp sweet paprika

pinch cayenne pepper

1/4 tsp turmeric or a pinch of saffron

1/2 tsp salt

1 cup couscous

1 tsp olive oil

2 Tbs finely chopped flat leaf parsley

2 Tbs finely shopped spring onion (or chives)

1 egg


1/2 cup yoghurt

2 Tbs finely chopped flat leaf parsley

2 Tbs finely shopped spring onion (or chives)

1 tsp lemon juice

1/2 tsp honey or maple syrup (optional)


Bring water and spices to a boil, stirring to combine. Take off the heat and add salt and couscous. Stir well. Place a lid on and leave to absorb for 2 minutes.

Next, stir the oil, parsley and spring onion through with a wooden spoon. You’re making fritters so no need to be gentle and keep it fluffy. Taste and add more salt if needed. Add the egg and beat into the couscous. The couscous should now be clumping together. Make into 6 patties and set aside.

Heat a medium sized fry pan on medium high heat. Add olive oil to coat and once hot add the fritters. Cook them for a couple of minutes on each side, or until golden.Remove and drain on a wire rack or paper towel.

Combine ingredients for the sauce in a small bowl and stir well. Set aside.

Serve fritters with the yoghurt sauce, I also added some cucumber for crunch on the side.

HH. x


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