Heat the two tablespoons of oil in a large non-stick frying pan over a medium-high heat and sauté the garlic and onion for 3-4 minutes until softened. Add the courgettes and sauté for another 3 minutes, then tip in the peas and continue to sauté for 2-3 minutes until all the vegetables are tender. Season with salt and pepper.
Put the chickpeas and peanut butter in a bowl and mash down with a potato masher. Tip in the cooked vegetable mixture along with the herbs and egg, and then mix well to combine.
Place the contents of the sachet of cous cous into a bowl. Add 160ml of boiling water and stir well. Leave to stand for 3-5 minutes to allow the cous cous to absorb the water, and then fluff with a fork to separate the grains. Fold into the chickpea and vegetable mixture and then using your hands form into golf ball-sized balls and then press into 2.5cm (1in) patties.
Wipe out the frying pan and return to a medium-high heat. Add a thin film of oil and sauté the wild mushroom & vegetable cous cous cakes for 2-3 minutes on each side until golden brown. Drain on kitchen paper and keep warm while you cook the remainder.
Arrange the wild mushroom & vegetable cous cous cakes on warmed plates with a dollop of tomato salsa or salsa verde.
Try adding 100g (4oz) of cooked diced ham to these delicious little morsels and serve with a poached egg.