The FiFi Report 289

Couscous fritters with basil mushrooms and garlicky yoghurt…. adulterated from Cuisine.com.au

I saw this recipe in The Sydney magazine and I thought ‘yum’!  After cooking 289 recipes (and then some) for The FiFi Report it’s nice to find something new. And vegetarian. Delicious and so easy to whip up. You can even munch on them cold.

You need for about 10 to 12 fritters or 8 people and 30 models

3 tbsp olive oil, plus 1 tsp extra
1 red onion, coarsely chopped
2 cloves garlic, chopped
200g mushrooms, coarsely chopped
handful basil, finely shredded
1 cup instant couscous
2 eggs
salt and pepper
200ml vegetable oil, for frying
Yoghurt sauce
2 cloves garlic, crushed
200g Greek yoghurt

• Slip into Dolce Gabbana Caftan.
• Admire your gorgeous new bright orange neon pedicure in your Vuitton clogs.
• Pour huge glass of wine. Guzzle. It’s Friday.
• Roughly chop the mushrooms. Think one of your ex husbands,
• Pop on Prada sunglasses.
• Chop up red onion into the size of the Fem Bot Vicky B’s appetite.
• Don’t cry. Those orphan in Haiti will be fine
• Wipe away black streaks under eyes before George Clooney gets home.
• Chop up the garlic for the sauce. Think as small as wine left in your glass.
• Pour another one.
• Now heat up a saucepan and pour in the daggy non designer olive oil.
• Toss in the onion over medium heat until just beginning to get as brown as Donatella.
• Throw in the garlic and mushrooms and cook until mushrooms start to brown. Think Hermes brown cuff.
• Keep stirring so doesn’t burn then take off heat and stir in the chic green basil.
• Let that have a little think to itself while..
• You cook the couscous and fluff up with a fork
• Sprinkle the couscous into a chic large bowl and then add the mushroom/basil mixture
• Crack 2 eggs and whisk and then pour into couscous with lots of salt and pepper to taste.
• Give it a good mix.
• Now you must be careful of manicure so ask George C to shape the mixture into about 10 or 12 patties.
• He loves to get his hands into the gooey mix.
• You can leave in the fridge for about half an hour or so until ready to cook.
• The heat vegetable oil in a large frying pan and cook the fritters a few at a time. No calories ever in any cooking oil.
• Don’t think of your bikini.
• Fry until they are as golden as Beyonce.
• Remove and drain all the fat on kitchen paper.
• Whip up the sauce by mixing garlic and yoghurt in a small bowl and season with salt and pepper.
• Serve the fritters with chic dollops of tangy white yoghurt sauce and accessorize with lovely green basil
• Yum.