Moroccan Patties with Lemon and Herb Cous Cous
Preparation time: 10 minutes
Cooking time: 40 minutes
Serving size: 4
Ingredients
1 tablespoon of sultanas
2 tablespoons of lemon juice
4 Sanitarium Veggie Delights Lentil
Patties (1 packet)
2 cups of cous cous
2 cups of salt reduced vegetable stock
1 tablespoon of fresh parsley, chopped
1 tablespoon of fresh coriander, chopped
3 mint leaves, fi nely chopped
Mesclun salad to serve
1 cup of carrot, grated, to serve
1 tablespoon olive oil
1 tablespoon Moroccan seasoning
1 teaspoon cumin seed, crushed
Method
1. Mix grated carrots with sultanas
and 1 tablespoon of lemon juice.
Set aside.
2. Place the lentil patties on a baking
tray lined with baking paper. Brush
top with olive oil and sprinkle with
half of the Moroccan seasoning and
crushed cumin seeds.
3. Bake in a pre-heated oven at
190°C for 15 minutes, then turn,
brush other side with olive oil
and sprinkle with the remaining
Moroccan seasoning and cumin
seeds. Bake for a further 15
minutes.
4. In the meantime mix the cous cous,
parsley and coriander in bowl.
Bring vegetable stock to a simmer,
pour over cous cous and let stand
for 5 minutes.
5. Add remaining tablespoon of
lemon juice, fl uff cous cous with
fork then divide between 4 plates.
6. Top each plate with a Moroccan
Patty, sprinkle with mint leaves
and serve, with carrot salad and
mesclun salad on the side