Chickpea & couscous burgers Serves: 6 people Prep time: 25 mins Cooking: 15 mins Rate: 1 2 3 4 5 Rate Print Ingredients 1 x 375ml pack Campbell's Real Stock Vegetable 1 cup couscous 1 zucchini, grated 1 carrot, grated 400g can chickpeas, rinsed and drained 1 egg 2 spring onions, finely chopped 2 tablespoons chopped coriander For Serving 6 wholemeal rolls or slices of Turkish bread, toasted 1/2 cup lettuce leaves 2 tomatoes, sliced 1/4 cup natural yoghurt Method Place 1 cup stock in a pan and bring to the boil. Remove from the heat and stir in the couscous. Set aside for 5 minutes. Place remaining stock in another pan and cook the zucchini and carrot until no moisture remains. Puree chick peas in a food processor with the egg. Transfer chick peas to a bowl, stir in the couscous, vegetables, spring onions and coriander. Shape into 6 patties and barbecue, grill or cook in a non-stick frying pan. Serve the patties in rolls to make burgers with lettuce, tomatoes and a dollop of yoghurt. Comments