Chickpea & Vegetable Wild Mushroom Couscous Cakes
Try something different with our couscous and make these moreish chickpea and vegetable couscous cakes. Great for lunch or a light supper.
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 couscous into a bowl. Add 160ml of boiling water and stir well. Leave to stand for 3-5 minutes to allow the couscous 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 couscous 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 couscous 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.
- 30ml (2 tbsp) olive oil, plus little extra for frying
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped
- 2 courgettes, grated
- 100g (4oz) frozen peas, thawed out
- 1 x 400g (14oz) tin chickpeas, drained and rinsed
- 60ml (4 tbsp) crunchy peanut butter
- 1 egg
- 1 x Ainsley Harriott Wild Mushroom Couscous
- 45ml (3 tbsp) chopped fresh mixed herbs (such as flat-leaf parsley, basil and mint)
- sea salt and freshly ground black pepper
- tomato salsa or salsa verde, to serve (shop-bought)