Serves: 6

Preparation Time: 25 minutes

Cooking Time: 15 minutes

Ingredients:

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

1 egg

2 spring onions, finely chopped

2 tbsp chopped coriander

For Serving:

6 slices toasted Turkish bread or wholemeal burger rolls

1/2 cup baby spinach leaves

2 tomatoes, sliced

1 small red onion, finely sliced

1 Lebanese cucumber, finely sliced

¼ cup natural greek style yoghurt

Method:

1. Place 1 cup stock in a pan and bring to the boil.  Remove from heat and stir in couscous. Cover and set aside for 5 minutes.
2. Place remaining stock in another saucepan and cook the zucchini and carrot until no moisture remains.
3. 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.
4. Make burgers by layering lettuce, red onion, tomatoes, cucumber and couscous patties and a dollop of yoghurt between the Turkish bread or burger rolls.

Nutritional Information per serve: Energy 1317kJ, Protein 15g, Fat 4g, Saturated Fat 1g, Carbohydrate 51g, Fibre 7.6g, Sodium 675mg

Recipe and image kindly provided by Campbell Arnotts, visit their website for more delicious recipes