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Chickpea and cous cous burgers

Serves: 6 people
Prep time:



  • 3 tbs olive oil
  • 250 ml (1 cup) Campbell’s Real Stock – Vegetable
  • 1 cup cous cous
  • 1 medium zucchini, grated
  • 1 medium carrot, grated
  • 400 g can chickpeas, drained
  • 1 egg
  • ½ bunch spring onion, thinly sliced
    • 6 bread rolls
    • Lettuce leaves
    • 2 tomatoes sliced
    • Garlic Aoli


  1. Place 1 cup (250 ml) Campbells Real Stock – Vegetable in a small saucepan and bring to the boil. Remove the stock from heat add the cous cous, cover for 5 mins. Fluff cous cous with a fork to separate.
  2. Place drained chickpeas and egg in a food processor. Pulse until well combined.
  3. Squeeze the grated zucchini and carrot to remove moisture, place in a bowl with chickpea mix, cous cous and spring onions. Mix well.
  4. Divide mixture into patties. Heat oil in a medium non stick fry pan. Cook patties until golden.
  5. Serve the patties in rolls, top with lettuce, tomatoes and a dollop of Aoli.