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Spring onion and couscous fritters with roasted tomato and basil

Spring onion and couscous fritters with roasted tomato and basil comes together with Milk, Vegetable Oil, Olive Oil, and Balsamic Vinegar. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the fritters, mix together the eggs, flour and milk in a bowl to make a batter with the consistency of double cream, then fold in the couscous and spring onions.

2. 2

   Heat the olive oil in a frying pan and fry spoonfuls of the fritter batter for 2-3 minutes on both sides, or until golden-brown and crisp.

3. 3

   Roast in the oven for 5-6 minutes, or until tender.

4. 4

   To serve, place one fritter in the middle of a serving plate, lay a roasted tomato slice on top, followed by a third of the basil.

5. 5

   Repeat with another layer of fritter, tomato and basil until you have three layers of each.

6. 6

   Serve.