Chickpea & Couscous Burgers

Serves: 6
Preparation Time: 25
Cooking Time: 15


  • 375ml 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
  • For Serving:
  • 6 slices toasted Turkish bread or wholemeal burger rolls
  • ½ cup baby spinach leaves
  • 2 tomatoes, sliced
  • 1 small red onion, finely sliced
  • 1 Lebanese cucumber, finely sliced
  • ¼ cup natural greek style yoghurt


  1. Place 250ml (1 cup) Campbell's Real 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.


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