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Couscous cakes

0.2 serves of vegetables in each serve

Preparation time: 30 minutes

Cooking time: 10 minutes

Serves: 8

  0.2 serves of vegetables per couscous cake

Diet and Allergies:

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Preparation time: 30 minutes

Cooking time: 10 minutes

Serves: 8

  0.2 serves of vegetables per couscous cake

Diet and Allergies:

, ,

Ingredients

¾ cup couscous, preferably wholemeal  
1 tsp reduced-salt vegetable stock powder  
1 cup boiling water  
1 clove garlic, crushed  
¼ cup parsley or coriander  
½ cup tinned chickpeas, drained & rinsed   
2 large eggs, lightly beaten  
1 lemon, zested  
Olive oil   

Method

Place the couscous and stock powder in a large bowl and add boiling water. Stir, cover and sit for 5 minutes.  
 
Chop the garlic in a food processor. Add the parsley or coriander and pulse until finely chopped. Add the chickpeas and pulse until chopped.   
 
Fluff the couscous with a fork. Add the chickpea mix, eggs and lemon zest and mix well. Refrigerate for 15 minutes. Press into a ¼ measuring cup to create cakes. Repeat with the remaining mix.   
 
Heat olive oil in a frypan over medium heat. Add the couscous cakes in batches so not to over crowd. Press them down gently with a spatula to flatten. Cook until golden on both sides.  
 
Tip 
Serve with our  Tzatziki dip (see recipe) as a snack or as a side dish to any meal.    

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