字幕表 動画を再生する 英語字幕をプリント (THEME MUSIC) Here's one for my vegie friends - couscous fritters with a shaved asparagus and carrot salad. And let me tell you, you don't have to be vegetarian to enjoy this dish. It's an absolute ripper. What I'm going to do first of all is make some couscous. So here I have a cup of water. I'm gonna bring that to the boil. I'm going to add to it just a little bit of seasoning. So a little bit of salt. And a little bit of pepper. We've got three quarters of a cup of couscous here, alright? We're going to bring that up to the boil, we're going to add this to the water, turn it off and just cover it and let that couscous just absorb all of the flavoured water. Perfect! So as soon as that has come up to a boil, you can get your couscous, pour it in. Just give it a really quick stir. Just like that. Stir it around. There we go. Cover it and turn it off the heat. I've got some spring onions here that need chopping, so I'm going to cut them on the bias or on a bit of an angle. I've got some fresh parsley. And then the only other couple of things that go into it is a little bit of flour, a couple of eggs which I can go ahead and crack and a little crumbled fetta. What we do next is we get ourself a nice big bowl. We've got some spring onions and some parsley. That little bit of flour that we spoke about. That goes in. The fetta. So I'm gonna just take that and just crumble that ever so lightly. And a couple of eggs. While our couscous is standing, 'cause it's going to take three to five minutes, what we're going to do is leave the mixture right there and we're going to finish off our salad. So I've got asparagus spears. And to make sure we don't use that woody portion, you just hold the asparagus like that and you just snap it so you get rid of that bottom piece of asparagus. Then what you do is get your vegie peeler and literally run the peeler the length of the asparagus and we're going to use all of it... Peel all the way down until there's virtually nothing left. You end up with this beautiful little salad. It's very delicate. It takes a minute to do, but it's really, really worth it. So go ahead and pop all of that into a bowl and we'll do the same with a couple of carrots. With the same vegie peeler, do the exact same thing with them. So once you've peeled all of the carrot down, you've now got these beautiful ribbons of carrot and asparagus. You mix those two together. Our couscous has had about five minutes or so. And just using a fork, just go through and fluff it. So you can see with that fork, you just go ahead, sort of scrape that along. Once you've gone ahead and fluffed your couscous, you just sit that to one side and let it cool a little. And back in the bowl here, I'm going to mix my eggs with all of those delicious ingredients. Just mix those together. And then I'm going to add my couscous. And you just toss them together. Right, so once you've got your couscous mixture ready to go, what I do is I get myself a bowl of water standing by and I also get just a little third cup measure. Alright, so you can dip that in the water and then basically what you're going to do is sort of use that to measure about how much couscous you're going to use in each patty. I always just like to wet my hands a little 'cause I find it just that little bit easier. Throw it back out into my hand and then I sort of make these little patties. I like it when they look rustic. I don't like them to look too perfect. So just carry on and we'll make eight of these little patties and then we'll get on and fry them. Then the idea here is you can just come along, pick these guys up and pop them in. Right, so while I'm cooking some of my couscous fritters, what I'm going to do is finish off my salad. We've got some rocket leaves over here. Mix that with your carrots that you shaved and the asparagus that you also shaved and then we're going to make a really simple dressing. So I've got a little bit of lemon zest and lemon juice. Put a little fresh dill. Go ahead, add that to your lemon juice and zest. And then I've got some Greek yoghurt. If you want to use low fat, you can. So go and add that in. Then literally just give it a stir. We go ahead and we take our delicious dressing which has got loads of flavour, all sort of zestiness. Pour it over your salad and then come in here, get your salad, give it a good old toss. And the idea is you use some of the dressing to toss the leaves in, and then you just reserve a little bit of it as a little dipping sauce which is also amazing. Your fritters just take a couple of minutes on either side so just gently toss them over. OK, the fritters are almost there, so I'm going to serve up my salad. I take this beautiful, raw, crunchy salad, which has got all the flavour from the lemon and the dill and the yoghurt and sort of just pile that up nice and high back in your plate there. Beautiful. And then some of that extra sauce that we sort of use as a little dollop on the side of the plate. So once your fritters are nice and golden, you can turn your pan off. I'm just going to check them on both sides, transfer them just like that. Beautiful. Oh! Lovely. OK. Bring that across. And when you eat these beautiful fritters, the fetta just sort of melts in there and starts to get all gooey. It's so, so tasty. They're crispy outside. You're gonna love them. Vegetarian or not, be my guest.