Name: Spiced couscous and chickpea patties with carrot salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 40.00 ml currants; 2 tsp red wine vinegar; 20.00 gm boiling water; 125.00 ml couscous; 125.00 gm boiling water, extra; 1 large red onion, halved; 2 x 400g cans chickpeas, drained, rinsed; 125.00 ml fresh flat-leaf parsley leaves; 2.50 gm ground cumin; 2 tsp ground coriander; 1 egg, lightly beaten; Vegetable oil, for shallow-frying; 2 large carrots, peeled, halved lengthways, very thinly sliced; 18.20 gm extra virgin olive oil; Plain Greek-style yoghurt, to serve

Spiced couscous and chickpea patties with carrot salad

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Delicious and versatile patties - perfect for dinner or packed lunches.

Ingredients:

40.00 ml currants
2 tsp red wine vinegar
20.00 gm boiling water
125.00 ml couscous
125.00 gm boiling water, extra
1 large red onion, halved
2 x 400g cans chickpeas, drained, rinsed
125.00 ml fresh flat-leaf parsley leaves
1 egg, lightly beaten
Vegetable oil, for shallow-frying
2 large carrots, peeled, halved lengthways, very thinly sliced
18.20 gm extra virgin olive oil
Plain Greek-style yoghurt, to serve

Instructions:

Combine currants, vinegar, and boiling water in a small bowl, then set it aside.
Place the couscous in a heatproof bowl and cover it with boiling water. Let it stand for 5 minutes until the liquid is absorbed, then fluff it with a fork to separate the grains.
Chop half of the onion into chunks. Combine chickpeas, chopped onion, and half of the parsley in a food processor. Pulse until roughly chopped. Transfer to a bowl and mix in couscous, spices, and egg until evenly combined. Shape into 8 patties, then season with salt and pepper.
Pour enough vegetable oil into a large frying pan to generously cover the base. Heat over medium heat. Cook the patties in 2 batches for 2 to 3 minutes on each side until they turn golden brown. Place them on a plate lined with paper towel to absorb any excess oil, then cover to maintain warmth.
Thinly slice the rest of the onion and combine it with the carrot, onion, and the rest of the parsley in a bowl. Mix in the currant mixture and olive oil, then season with salt and pepper. Serve the patties with the carrot salad and yogurt.

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