| | Spiced couscous and chickpea patties with carrot salad
Spiced couscous and chickpea patties with carrot salad
Spiced couscous and chickpea patties with carrot salad 4.3-5 9
  • Calories: 1932 kj
  • Fat: 21.4g
  • Carbohydrates: 46.3g

How to Make:

  1. Place currants in a small bowl. Add vinegar and the boiling water. Set aside.
  2. Meanwhile, place couscous in a heatproof bowl. Add extra boiling water. Cover. Stand for 5 minutes or until liquid is absorbed. Fluff couscous with a fork to separate grains.
  3. Roughly chop 1/2 the onion. Place chickpeas, chopped onion and 1?2 the parsley in a food processor. Process until roughly chopped. Transfer to a bowl. Add couscous, spices and egg. Stir until well combined. Season with salt and pepper. Shape mixture into 8 patties.
  4. Add enough vegetable oil to a large frying pan to cover base. Heat over medium heat. Cook patties, in 2 batches, for 2 to 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Cover to keep warm.
  5. Thinly slice remaining onion. Place carrot, onion and remaining parsley in a bowl. Add currant mixture and olive oil. Season with salt and pepper. Serve patties with carrot salad and yoghurt.
Time for preparing:
15 min.


  • 2 tablespoons currants
  • 2 teaspoons red wine vinegar
  • 1 tablespoon boiling water
  • 1/2 cup couscous
  • 1/2 cup boiling water, extra
  • 1 large red onion, halved
  • 2 x 400g cans chickpeas, drained, rinsed
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 egg, lightly beaten
  • Vegetable oil, for shallow-frying
  • 2 large carrots, peeled, halved lengthways, very thinly sliced
  • 1 tablespoon extra virgin olive oil
  • Plain Greek-style yoghurt, to serve