Couscous and cannellini bean burgers

Cooking Vegetarian Couscous and cannellini bean burgers

We bet this Middle Eastern couscous and bean burger, served with hummus, yoghurt and mint, wont just be the choice of vegetarians.

Lables: Low kilojoule Low sugar Vegetarian Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Bring stock to the boil, then pour over couscous in a heatproof bowl. Stir, cover and set aside for 5 minutes.
  2. Heat 2 teaspoons oil in a frypan over medium heat. Cook onion for 2-3 minutes until soft. Add garlic and cook for 1 minute or until fragrant, then place in a food processor with the beans, harissa paste, mint, zest and prepared couscous. Pulse until mixture just comes together. Season to taste with salt and pepper, then form into 4 patties and chill for 10 minutes.
  3. Heat the remaining 1 1/2 tablespoons oil in a frypan over medium heat and cook patties for 2 minutes each side until crisp. Spread half the bread slices with hummus. Top with lettuce, tomato, patties, yoghurt, mint and remaining bread.

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1/3 cup Massel vegetable liquid stock
1/2 cup couscous
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
400g can cannellini beans, rinsed, drained
1 tbsp harissa paste
2 tbsp chopped mint
2 tsp finely grated lemon zest
Loaf of Turkish bread, split, cut into 4
Hummus, lettuce, tomato, natural yoghurt and mint leaves, to serve

Adv

Autors
Preparation time
35
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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