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How to make Couscous and cannellini bean burgers

Yield = 4
Prep time: 0:35
Cook time: 0:10
Total time: 0:45

Ingredients

  • 1/3 cup (80ml) Massel vegetable liquid stock
  • 1/2 cup (100g) couscous
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g can cannellini beans, rinsed, drained
  • 1 tablespoon harissa paste (see note)
  • 2 tablespoons chopped mint
  • 2 teaspoons finely grated lemon zest
  • Loaf of Turkish bread, split, cut into 4
  • Hummus, to serve
  • Lettuce, to serve
  • Tomato, to serve
  • Natural yoghurt, to serve
  • Mint leaves, to serve

Method

  • Step 1 Bring stock to the boil, then pour over couscous in a heatproof bowl. Stir, cover and set aside for 5 minutes.
  • Step 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.
  • Step 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.