Ingredients

The following ingredients have 4 Servings
  • 1/3 cup (80ml) vegetable 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, lettuce, tomato, natural yoghurt and mint leaves, to serve

Instruction

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