Feta and spinach pancakes with couscous
4 servings
40 minutes
Feta and spinach pancakes with couscous are a refined dish of Italian cuisine that combines the tenderness of feta, the freshness of spinach, and the aromatic flavor of couscous. Historically, couscous is associated with Mediterranean cuisine, and the use of feta gives this recipe a Greek touch. Crispy on the outside and soft on the inside, the pancakes offer a rich taste with a slight tanginess, perfectly complemented by yogurt sauce. They are great for a light lunch or dinner, especially when paired with fresh lettuce leaves and cherry tomatoes. The pancakes are not only delicious but also nutritious: spinach is rich in iron while feta is a source of healthy fats. This dish will bring warmth and coziness of Mediterranean cuisine into your home.
1
Remove the seeds from the cucumber and grate it on a coarse grater to get 2/3 cup.
- Cucumbers: 1 piece
2
Bring water to a boil in a pot, add couscous, cover with a lid, and remove from heat. Let it sit for 5 minutes.
- Water: 1 glass
- Couscous: 0.6 glass
3
Mix yogurt, cucumber, 1/4 teaspoon of garlic, and the same amount of salt.
- Greek yoghurt: 100 g
- Cucumbers: 1 piece
- Garlic powder: 0.8 teaspoon
- Salt: to taste
4
In a large bowl, mash the tofu, add thawed spinach, crumbled feta, dill, finely chopped onion, 0.5 teaspoons of black pepper, and the remaining garlic. Then add couscous and mix well.
- Soft (silken) tofu: 100 g
- Frozen spinach: 300 g
- Feta cheese: 120 g
- Chopped dill: 0.3 glass
- Red onion: 60 g
- Freshly ground black pepper: to taste
- Garlic powder: 0.8 teaspoon
- Couscous: 0.6 glass
5
Make 8 pancakes.
6
Heat 1 tablespoon of olive oil in a pan over medium heat. Place 4 pancakes and brown them, flipping for 6 minutes. Transfer to a baking sheet and place in a slightly warmed oven to keep warm. Repeat the same with the remaining pancakes.
- Extra virgin olive oil: 2 tablespoons
7
Serve on lettuce leaves, garnished with cherry tomatoes and drizzled with yogurt sauce.
- Lettuce: 280 g
- Cherry tomatoes: 30 g
- Greek yoghurt: 100 g
