Courgette and Spinach Fritters with Pearl Couscous Salad

Steps

1. a small pot of salted water to the boil.
2. Grate courgette and mix with salt, place in a strainer over a bowl and leave to sit for 8 minutes, to draw out liquid. Cook pearl couscous in pot of boiling water for 9–10 minutes, until just tender. Drain well and return to pot with a drizzle of olive oil to prevent sticking.
3. While couscous is cooking, dice tomato 1cm; dice cucumber 1cm; dice capsicum 1cm; thinly slice red onion; finely chop garlic. Add all to a medium bowl with balsamic vinegar and season to taste with salt and pepper. Set aside to marinate. While tomatoes marinate, prepare fritters.
4. Place egg in a medium bowl, and whisk with a fork. Roughly chop baby spinach leaves and finely chop garlic. Squeeze excess liquid from courgette. Add all to bowl with egg, along with chopped mint. Add flour and baking powder, season with pepper and mix to combine.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Using ¼ cup measures, add fritter mix to pan to cook, in batches, for 2–3 minutes each side, until golden brown and just cooked through. Set aside on paper towels and cover with tin foil.
6. While fritters cook, prepare rest of pearl couscous salad. Add drained couscous to bowl with marinated tomatoes, along with basil and a drizzle of olive oil. Toss to combine and check seasoning, adding more salt and pepper if required.
7. Place a stack of courgette and spinach fritters onto a plate. Serve pearl couscous salad on the side with a dollop of red pepper aioli. Sprinkle over sliced almonds.