Skip to content

Chickpea & couscous burgers

Serves: 6 people
Prep time:



  • 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


  1. 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.
  2. 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.
  3. 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.