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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

  1. 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. 
  2. 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. 
  3. Cook the chickpea burgers as indicated on the packet and accompany them with the couscous. 
  4. You can complete the meal with pita bread, mint tea and plain yoghurt.   

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