Couscous Burger w/ Garlic-Coconut Sauce (V

• Vegetarian

• Produce

  • 1 Clove Garlic
  • 2 Garlic cloves
  • 1 Lettuce
  • 1 Medjool date
  • 1 3/4 Of a cup (315g chickpeas, from a can
  • 1 Onion
  • 1 large handful Parsley and/or cilantro, Fresh
  • 1 Tomato
  • 1 Yellow onion, small

• Canned Goods

  • 1 cup Coconut milk, full-fat

• Condiments

  • 1 Ketchup
  • 1 tbsp Lemon juice, fresh
  • 1/2 Of a cup (140g tahini

• Pasta & Grains

  • 1 cup Couscous

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 1 Cayenne pepper
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 Salt
  • 1 Salt & pepper
  • 1 1/2 tsp Turmeric, ground

• Nuts & Seeds

  • 1 1/2 tsp Cumin

• Bread & Baked Goods

  • 1 Buns

• Liquids

  • 1 1/2 cups Water, HOT

Found on veganfamilyrecipes.com

Description

Ingredients

• 1 cup (200g) Couscous
• 1 teaspoon Salt
• 1 teaspoon Paprika
• 1 and ½ teaspoons Cumin
• ½ teaspoon Cayenne Pepper Powder (optional)
• 2 Garlic Cloves (minced)
• 1 small Yellow Onion (finely diced)
• 1 and ½ cups (375ml) Hot Water (just below boiling)
• 1 and ¾ of a cup (315g) Chickpeas (soaked & cooked or rinsed & drained from a can)
• 1 large handful of Fresh Parsley and/or Cilantro (recommended but not necessary)
• Salt & Pepper to taste
• Cayenne Pepper (optional)
• 1 Clove of Garlic (or more if you are REALLY ambitious)
• ½ of a cup (140g) Tahini
• 1 Medjool Date (pit removed)
• 1 and ½ teaspoon ground Turmeric
• 1 cup (250ml) Full fat Coconut Milk
• 1 tablespoon Fresh Lemon Juice
• Salt to taste
• Buns (also taste great without a bun!)
• Lettuce
• Tomato
• Onion
• Ketchup, BBQ sauce or other favorite sauce

Directions

• Put couscous, salt, paprika, cumin, cayenne pepper, minced garlic, and diced onion in a large bowl and mix together. Pour the hot water over the couscous, cover the bowl with a kitchen towel for 3 minutes. Fluff couscous with a fork.
• Pulse chickpeas in a food processor until slightly chunky or mash with a fork. Check picture above in the post to see the texture my chickpeas had. You dont want to over-process your chickpeas until smooth.
• Put couscous, chickpeas and chopped parsley and/or cilantro in a large bowl and knead together with your hands. Add salt, pepper and cayenne pepper to taste. Divide and form into 5 (6oz (170g)) large burgers.
• Make the Garlic-Coconut Sauce before cooking the burgers. Add the garlic, tahini, turmeric and ¼ of a cup of the coconut milk to a food processor or blender. Blend until the garlic and date is smooth. Add the remaining coconut milk and lemon juice. Add salt to taste. Pour into a a small bowl or glass (preferably with a lid or cover with saran wrap). See notes on more info about the sauce.
• The burgers can be grilled, baked or fried. See instructions for each.
• Grill: Brush burgers with a little bit of oil (I used coconut oil) and grill on each side for 5 to 10 minutes over medium-high heat until lightly browned on each side.
• Oven: Preheat oven to 435F (225C). Line a tray with parchment paper. Brush a little bit of oil and both sides of each burger and bake for 15 minutes on one side, flip and bake for an additional 8 minutes.
• Stovetop: Drizzle a bit of oil in a frying pan and fry each burger for 3-5 minutes on each side until golden brown. Keep a lid on the frying pan to insure the center of the burger gets hot. Use more oil if needed.
• Serve burgers on buns with all your favorite fixing (lettuce, tomato, onion, etc.)

Nutrition