recipes

Chickpea & Couscous Burgers

  • MEAL TYPE Main meal
  • PREPARATION 25 minutes
  • COOKING 15 minutes
  • SERVES 6

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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.

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

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