Feta and Couscous Fritters with Schoog

We wanted to try serving our tagine with something other than plain couscous, so we developed these fritters. Deep-fried couscous on its own was no fun, but adding the feta kept the couscous soft and gave the dish a new-dimension, the salty feta combining well with the aromatic stew. Then Michael came up with the idea of serving the fritters on their own as a starter with “loads of schoog”.