Savoury Couscous Pancakes with Mushrooms, Spinach & Feta
Savoury Couscous Pancakes with Mushrooms, Spinach & Feta Enjoy our savoury couscous pancakes with mushrooms, spinach and a creamy feta topping.
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Cooking tools:
- Food processor
- Kitchen scale
- Fork
- Sifter
- Mixing bowl
- Whisk
- Skillet
- Nonstick skillet
- Spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Saucepan
- Stove
- Refrigerator
- Serving platter
Ingredients
- 1 packet Ainsley Harriott Wild Mushroom Couscous*
- 100g plain flour
- 1 tsp baking powder
- 2 eggs, beaten
- 150ml milk
- 1 spring onion, finely sliced
- pinch of chilli flakes (optional)
- 2 tbsp chopped fresh parsley
- ½ tsp fresh thyme leaves
- salt
- freshly ground black pepper
- oil, for frying
- 2 tbsp olive oil
- ½ onion, finely chopped
- 1 clove of garlic, minced
- knob of butter (optional)
- 150g mushrooms, sliced
- small 80g bag of baby spinach leaves
- 1 tbsp chopped fresh parsley
- 75g feta, crumbled
- 2-3 tbsp Greek yoghurt or half-fat crème fraiche
- ½ tsp snipped chives
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