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Recipes
Chickpea & Couscous Burgers
Serves: 6
Preparation Time: 25
Cooking Time: 15
Ingredients
- 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
Method
-
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.
-
Place remaining stock in another saucepan and cook the zucchini and carrot until no moisture remains.
-
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.
-
Make burgers by layering lettuce, red onion, tomatoes, cucumber and couscous patties and a dollop of yoghurt between the Turkish bread or burger rolls.
