Chickpea & Couscous Patties
Preparation Time: 25 minutes
Cooking Time: 15 minutes
1 ½ cups Campbell’s Real Stock – Salt Reduced Vegetable
1 cup couscous
1 zucchini, grated
1 carrot, grated
1 x 400g can chickpeas, rinsed and drained
2 spring onions, finely chopped
2 tbsp chopped coriander
- Place 1 cup of 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.