Add the bouillon powder to the couscous. Cover with boiling water and leave to stand in a covered bowl. After 10 minutes fluff up with a fork to separate the grains and leave to cool.
Slice the pitta bread thinly. Drizzle with olive oil and bake in the oven at 180c for about 10 minutes until golden and crunchy.
Grate the carrot, onion and cucumber either using a box grater or a food processor. Mix in the extra virgin olive oil, vinegar and oregano.
Beat the egg and then add the crumbled feta cheese. Add the flour and mash together. Add a drop of milk at a time until you have a thick paste. Season with black pepper.
Add a little olive oil to a frying pan. When it's hot, add the fritter mixture using a teaspoon - It makes about 12. Cook for about 1.5 minutes then sprinkle the sesame seeds over the top and turn the fritters over. Drizzle the honey over the top of all the fritters and cook for another 1-2 minutes. I also turned them over again for about 20 seconds just before removing from the pan.
Serve by putting the couscous on the plates. Put the salad on top and the dressing will also then soak into the couscous. Top with the fritters and the pitta bread pieces.
Nutritional information is approximate and a guideline only