Monday, 26 September 2016

Spiced couscous and chickpea patties with carrot salad

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

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