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Chickpea Fritters with Couscous
7 oz Couscous
1/2 sm Cucumber
2 Plum tomatoes; (peeled,
1 sm Bunch flat leaf parsley
6 Green onions; trimmed
1 cn (14oz) chickpeas drained
1/2 ts Cumin
1/2 ts Coriander or cilantro
1 Red chilli; seeded finely
1 Handful fresh
1 Garlic clove
Plain flour for dusting
10 Fresh mint leaves
5 oz FF yoghurt
Salt & freshly ground pepper
This is a recipe which was used on TV (Can't cook, won't cook)I have
adapted it to remove fat.
Put 4oz/120ml water in a small pan add 1/2 tsp salt.Bring to boil
remove from heat stir in couscous leave for 5mins.
Grate cucumber and squeeze liquid out.Spread onto a plate sprinkle
with small amount of salt and set aside.Finely chop parsley.
Stir tomatoes, parsley into couscous.Halve lime and squeeze in the
juice.Finely chop half of the spring onions stir into couscous.Season
Roughly chop the remaining spring onions, place in food processor with
Add cumin, coriander/cilantro, chilli and coriander/cilantro
leaves.Chop garlic clove and add and whiz briefly in the food
processor until just combined.Season to taste.Place cucumber in a
bowl and stir in yoghurt chop mint add with plenty of seasoning.Mix
well.(in the programme I'm sur they used paprika instead of the mint)
Heat frying pan and spray with lite oil spray.Shape chickpea mixture
into 6 oval patties and dust lightly with flour.Add to the pan and
cook for a few minutes until heated through and beginning to
brown(watch not to burn them)turning once.Place on kitchen paper to
dry if needed.
Divide couscous between n2 plates spoon over the yoghurt dressing and
add 3 chickpea fritters to each plate.Dust with paprika to serve.Add
lemon wedges if desired. Posted to fatfree digest by Maralyn
on May 30, 1998
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