Pumpkin & Feta Couscous Cakes
Pumpkin & Feta Couscous Cakes Couscous cakes make a great lunch or mid-week supper.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Blender
- Potato masher
- Saucepan
- Fork
- Skillet
- Spatula
- Measuring spoon
- Whisk
- Plate
Ingredients
- 300g pumpkin or squash, diced
- 3 sprigs of fresh rosemary, leaves picked
- ½ red onion, finely chopped
- 1 garlic clove
- 50g feta, diced or crumbled
- 2 tbsp pumpkin seeds
- 1 tbsp flat leaf parsley, finely chopped
- 1 packet of Ainsley Harriott Spice Sensation Couscous
- 1 egg, beaten
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