Couscous patties with avocado cream and slaw - delicious. magazine

Ingredients

• 250g couscous
• 250ml hot vegetable stock
• ½ tsp ground cumin
• ¼ tsp paprika
• ½ red onion, finely chopped
• 40g dried cranberries, chopped
• 2 large free-range eggs
• 4 tbsp sunflower oil
• ½ firm avocado, stone removed, finely sliced and tossed with lemon juice to prevent discolouring
• 3 tbsp sesame seeds, toasted
• ½ bunch fresh dill, roughly chopped
• For the slaw
• 1 white cabbage, finely shredded
• 1 tsp fine sea salt
• Juice 1 lemon
• 3 tbsp olive oil, plus extra for drizzling
• 1-2 tsp sugar (optional)
• For the avocado cream
• 400g tin chickpeas, drained and rinsed (reserve the water)
• 2 small extra-ripe avocados
• 1 tbsp olive oil
• 2 garlic cloves, roughly chopped
• Juice 2 lemons
• Pinch paprika
• You’ll also need
• Food processor