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October Parent Talk Newsletter link:-

https://ccsp.schoolzineplus.com/parenttalk?nid=13&article_id=104

COUSCOUS CAKES RECIPE

Ingredients

¾ cup couscous, preferably wholemeal 

1 tsp reduced-salt vegetable stock powder  

1 cup boiling water  

1 clove garlic, crushed 

 ¼ cup parsley or coriander  

½ cup tinned chickpeas, drained & rinsed   

2 large eggs, lightly beaten  

1 lemon, zested  

Olive oil   

Method

Place the couscous and stock powder in a large bowl and add boiling water. Stir, cover and sit for 5 minutes.    Chop the garlic in a food processor. Add the parsley or coriander and pulse until finely chopped. Add the chickpeas and pulse until chopped.     Fluff the couscous with a fork. Add the chickpea mix, eggs and lemon zest and mix well. Refrigerate for 15 minutes. Press into a ¼ measuring cup to create cakes. Repeat with the remaining mix.     Heat olive oil in a frypan over medium heat. Add the couscous cakes in batches so not to over crowd. Press them down gently with a spatula to flatten. Cook until golden on both sides.  

 Tip  Serve with our  Tzatziki dip (see recipe) as a snack or as a side dish to any meal.