Chickpea burger with saffron couscous and dried fruit
CHICKPEA BURGER WITH SAFFRON COUSCOUS AND DRIED FRUIT
2
Persons
25
Minutes
easy
Difficulty
one-course meal
Type
Ingredients
1 pack of Kioene Chickpea Burgers
180 g couscous
1 cup of water
1 sachet of saffron
40 g sultanas
40 g shelled pistachios
30 g slivered almonds
50 g pomegranate seeds
olive oil
salt and pepper
dried rose petals (optional)
To accompany
mint tea
pita bread
white yoghurt
METHOD
Pour the couscous into a measuring jug to measure its volume, transfer to a bowl and season with a little oil and a scant teaspoon of salt. Measure out the same volume of water and bring it to the boil with the saffron sachet dissolved in it. Pour the boiling water over the couscous and stir it for a few minutes.
Soak the sultanas in cold water. Toast the almond flakes in a non-stick frying pan for a couple of minutes until they are lightly browned and add them to the couscous. Also add the pistachios, pomegranate seeds and drained sultanas. Stir, season with salt and pepper, sprinkle with the rose petals and divide the couscous between two bowls.
Cook the chickpea burgers as indicated on the packet and accompany them with the couscous.
You can complete the meal with pita bread, mint tea and plain yoghurt.
