Tenderstem® couscous pancakes

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Try a new twist on classic pancakes with this flour-free recipe, with creamy feta, a hint of chilli and Tenderstem® to add a dose of green goodness.

  • 30 minutes preparation
  • 10 minutes cooking
  • 6
recipe PDF
  • Tenderstem® 150g
  • 50g Raw couscous
  • 80g Crumbled feta
  • 1 Clove finely chopped garlic
  • 3 Sprigs finely chopped mint
  • 3 Sprigs finely chopped parsley
  • 2 Pinches dried chilli flakes
  • 3 Eggs, whisked
  • 2 tbsp Plain yoghurt to serve (optional)
  1. Blanch the Tenderstem® in boiling salted water until bright green, drain and leave to cool. Once cooled blend in a food processor until finely chopped.

  2. Measure the couscous into a bowl and cover with 60ml of boiling water, which should just cover the couscous. Cover with cling film for 5 minutes until completely absorbed. Once cooked run a fork through the couscous to fluff it up.

  3. Add the chopped Tenderstem®, feta, garlic, mint, parsley, chilli, eggs, salt and pepper to the couscous and mix thoroughly.

  4. Heat a non-stick frying pan on a medium heat with some olive oil and spoon 1 and half tablespoons of the mix into the pan.

  5. Fry until golden brown on both sides.

  6. Serve with a sprinkle of feta and a couple of pieces of steamed Tenderstem® on top, or add a dollop of yoghurt.

  7. Enjoy!

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