Mediterranean Couscous Cakes with Feta Dip



Combine vegetable stock and boiling water. Place couscous in a heatproof bowl and pour over boiling stock. Cover and set aside for 5 minutes. Stir with a fork to separate grains. Add remaining ingredients, except oil and mix well. Shape mixture into 12 round cakes, place on a baking tray and chill for 30 minutes. Heat oil in a non-stick frypan and cook cakes on both sides until golden. Dollop with LISA’S Feta & Basil Dip and sprinkle with chopped coriander.


  • 1 tsp vegetable stock powder
  • 1 ¼ c boiling water
  • 1 ¼ c couscous
  • ¼ c pinenuts, toasted
  • ¼ cup kalamata olives, pitted and chopped
  • 2 tbsp fresh coriander, chopped
  • 2 eggs, lightly beaten
  • ½ tsp salt
  • 1 tbsp oil
  • 1 pottle LISA’S Feta & Basil Dip
  • Handful fresh coriander, chopped
  • Available at all major supermarkets.