Savoury Couscous Pancakes with Mushrooms, Spinach & Feta
Enjoy our savoury couscous pancakes with mushrooms, spinach and a creamy feta topping. They’re satisfying, full of flavour and great for Pancake Day or a tasty weekend brunch.
Place the feta, yoghurt and chives for the dip in a food processor. Close lid and mix until creamy and smooth. Season to taste and chill until ready to serve.
Prepare the couscous according to the packet instructions. Fluff with a fork and set aside.
Sift the flour and baking powder into a large bowl. Make a well in the centre and add the beaten eggs. Gradually add the milk, whisking until all the flour is combined and the batter is smooth. Season well with salt and pepper.
For the topping, heat the oil in a frying pan and fry the onion for 4-6 minutes until softened but not coloured. Add the butter (if using), garlic and mushrooms and saute for 3-4 minutes until the mushrooms are tender. Season well with salt and pepper, add the baby spinach and cook stirring for 1-2 minutes until it wilts. Stir in the parsley and set aside, keeping warm while you cook the pancakes.
Just before you’re ready to cook the pancakes gently stir the prepared couscous, spring onion, chilli (if using), parsley and thyme, into the batter until combined.
Drizzle a little oil into a large non-stick frying pan over a medium heat. When hot, carefully add large spoonfuls of batter to create 2 pancakes, making sure they are well spaced apart. Cook for 2 to 3 minutes on each side or until firm and golden brown. Remove from the pan and keep warm while you cook the remaining pancakes.
Serve the pancakes warm with the mushrooms and spinach on top and a good dollop of the whipped feta. Sprinkle with chives or parsley.
*Available from Asda, Morrison’s, Sainsbury’s and online from Amazon.
- 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