This is a recipe which was used on TV (Can't cook, won't cook)I have
adapted it to remove fat.
1/2 small cucumber
2 plum tomatoes (peeled, seeded, diced)
small bunch flat leaf parsley
6 spring/green onions trimmed
400g/14oz tin chickpeas drained rinsed
1/2 tsp each cumin, coriander/cilantro
1 red chilli seeded finely chopped
handful fresh coriander/cilantro leaves
1 garlic clove
plain flour for dusting
10 fresh mint leaves
FF yoghurt 5oz/150g
salt/freshly ground pepper
Put 4oz/120ml water in a small pan add 1/2 tsp salt.Bring to boil remove
from heat stir in couscous leave for 5mins.
Grate cucumber and squeeze liquid out.Spread onto a plate sprinkle with
small amount of salt and set aside.Finely chop parsley.
Stir tomatoes, parsley into couscous.Halve lime and squeeze in the
juice.Finely chop half of the spring onions stir into couscous.Season to
Roughly chop the remaining spring onions, place in food processor with
Add cumin, coriander/cilantro, chilli and coriander/cilantro leaves.Chop
garlic clove and add and whiz briefly in the food processor until just
combined.Season to taste.Place cucumber in a bowl and stir in yoghurt
chop mint add with plenty of seasoning.Mix well.(in the programme I'm
sur they used paprika instead of the mint)
Heat frying pan and spray with lite oil spray.Shape chickpea mixture
into 6 oval patties and dust lightly with flour.Add to the pan and cook
for a few minutes until heated through and beginning to brown(watch not
to burn them)turning once.Place on kitchen paper to dry if needed.
Divide couscous between n2 plates spoon over the yoghurt dressing and
add 3 chickpea fritters to each plate.Dust with paprika to serve.Add
lemon wedges if desired.