Couscous patties with avocado cream and slaw

Name: Couscous patties with avocado cream and slaw
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; 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); 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

www.deliciousmagazine.co.uk

These couscous patties on a rich avocado cream with simply dressed slaw are a colourful, hearty dish to serve at a vegetarian dinner party.

View full recipe on www.deliciousmagazine.co.uk

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Cooking tools:

Food processor

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
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)
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