A collection of recipes we like to cook.

Chickpea and Couscous Burgers

Serves: 6
Prep time: 25
Cooking time: 15

Ingredients

  • 1 x 375ml pack Campbell's Real Stock - Vegetable
  • 1 cup couscous
  • 1 zucchini, grated
  • 1 carrot, grated
  • 1 x 400g can chickpeas, rinsed and drained
  • 1 egg
  • 2 spring onions, finely chopped
  • 2 tbsp chopped coriander

Ingredients to serve

  • 12 slices toasted Turkish bread or 6 wholemeal burger rolls
  • 1/2 cup baby spinach leaves
  • 2 tomatoes, sliced
  • 1 small red onion, finely sliced
  • 1 Lebanese cucumber, finely sliced
  • ΒΌ cup natural greek style yoghurt

Method

  1. Place 1 cup stock in a pan and bring to the boil. Remove from heat and stir in couscous. Cover and set aside for 5 minutes.
  2. Place remaining stock in another saucepan and cook the zucchini and carrot until no moisture remains.
  3. Place chickpeas and egg in a food processor and process until pureed. Transfer 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.
  4. Make burgers by layering lettuce, red onion, tomatoes, cucumber and couscous patties and a dollop of yoghurt between the Turkish bread or burger rolls.