Couscous Burgers - Kidney Kitchen
Delightfully tender couscous burgers infused with citrus and herbs. Perfectly balanced low phosphorus and medium sodium, great for lunch or dinner. Kidney-friendly vegetarian recipe.
Ingredients
- ½ cup canned chickpeas, rinsed and drained
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon garlic, minced
- 2½ cups cooked couscous
- 2 eggs, lightly beaten
- 2 tablespoons olive oil
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