Yield: 1 Servings
|2 \N||Plum tomatoes; (peeled, seeded, diced)|
|1 small||Bunch flat leaf parsley|
|6 \N||Green onions; trimmed|
|1 can||(14oz) chickpeas drained rinsed|
|½ teaspoon||Coriander or cilantro|
|1 \N||Red chilli; seeded finely chopped|
|1 \N||Handful fresh coriander/cilantro leaves|
|1 \N||Garlic clove|
|\N \N||Plain flour for dusting|
|10 \N||Fresh mint leaves|
|5 ounces||FF yoghurt|
|\N \N||Salt & freshly ground pepper|
This is a recipe which was used on TV (Can't cook, won't cook)I have adapted it to remove fat.
Put 4oz/120ml water in a small pan add ½ 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 taste.
Roughly chop the remaining spring onions, place in food processor with chickpeas.
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.
Posted to fatfree digest by Maralyn <maralyn.olsen@...> on May 30, 1998