Ingredients :
2 tablespoons currants
2 teaspoons red wine vinegar
1 tablespoon boiling water
1/2 cup couscous
1/2 cup boiling water, extra
1 large red onion, halved
2 x 400g cans chickpeas, drained, rinsed
1/2 cup fresh flat-leaf parsley leaves
1 teaspoon ground cumin
2 teaspoons ground coriander
1 egg, lightly beaten
Vegetable oil, for shallow-frying
2 large carrots, peeled, halved lengthways, very thinly sliced
1 tablespoon extra virgin olive oil
Plain Greek-style yoghurt, to serve
2 teaspoons red wine vinegar
1 tablespoon boiling water
1/2 cup couscous
1/2 cup boiling water, extra
1 large red onion, halved
2 x 400g cans chickpeas, drained, rinsed
1/2 cup fresh flat-leaf parsley leaves
1 teaspoon ground cumin
2 teaspoons ground coriander
1 egg, lightly beaten
Vegetable oil, for shallow-frying
2 large carrots, peeled, halved lengthways, very thinly sliced
1 tablespoon extra virgin olive oil
Plain Greek-style yoghurt, to serve
Method :
Step 1 : Place currants in a small bowl. Add vinegar and the boiling water. Set aside.
Step 2 : Meanwhile, place couscous in a heatproof bowl. Add extra boiling water. Cover. Stand for 5 minutes or until liquid is absorbed. Fluff couscous with a fork to separate grains.
Step 3 : Roughly chop 1/2 the onion. Place chickpeas, chopped onion and 1⁄2 the parsley in a food processor. Process until roughly chopped. Transfer to a bowl. Add couscous, spices and egg. Stir until well combined. Season with salt and pepper. Shape mixture into 8 patties.
Step 4 : Add enough vegetable oil to a large frying pan to cover base. Heat over medium heat. Cook patties, in 2 batches, for 2 to 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Cover to keep warm.
Step 5 : Thinly slice remaining onion. Place carrot, onion and remaining parsley in a bowl. Add currant mixture and olive oil. Season with salt and pepper. Serve patties with carrot salad and yoghurt.
Step 2 : Meanwhile, place couscous in a heatproof bowl. Add extra boiling water. Cover. Stand for 5 minutes or until liquid is absorbed. Fluff couscous with a fork to separate grains.
Step 3 : Roughly chop 1/2 the onion. Place chickpeas, chopped onion and 1⁄2 the parsley in a food processor. Process until roughly chopped. Transfer to a bowl. Add couscous, spices and egg. Stir until well combined. Season with salt and pepper. Shape mixture into 8 patties.
Step 4 : Add enough vegetable oil to a large frying pan to cover base. Heat over medium heat. Cook patties, in 2 batches, for 2 to 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Cover to keep warm.
Step 5 : Thinly slice remaining onion. Place carrot, onion and remaining parsley in a bowl. Add currant mixture and olive oil. Season with salt and pepper. Serve patties with carrot salad and yoghurt.
