Couscous Patties with Yoghurt Dip

Ingredients

• 200ml / 6.76fl oz Water
• 150g / 5.29oz Couscous
• 150g / 5.29oz Chickpeas
• 1 tsp Parsley
• 1 tsp Lemon juice
• 1 Carrot
• 1 Egg
• 3 tbsp Olive oil
• 2 tbsp Spelt flour
• 0.5 Cucumber
• 200g / 7.05oz Natural yogurt
• 0.5 tsp Lemon juice
• 1 tsp Chives
• 1 tsp Parsley

Preparation

1. Boil 200ml / 6.76fl oz Water and pour over 150g / 5.29oz Couscous. Let it sit for 15 minutes, then fluff with a fork.
2. Rinse 150g / 5.29oz Chickpeas and blend with 1 tsp Parsley and 1 tsp Lemon juice until smooth.
3. Peel and grate 1 Carrot.
4. Mix Couscous, Chickpea puree, grated Carrot, 1 Egg, 1 tbsp Olive oil, and 2 tbsp Spelt flour.
5. Form patties with damp hands.
6. Heat 2 tbsp Olive oil in a pan and fry patties for 5 minutes per side until golden brown.
7. For the dip, peel and julienne or grate 0.5 Cucumber.
8. Mix 200g / 7.05oz Natural yogurt with 0.5 tsp Lemon juice, 1 tsp Chives, and 1 tsp Parsley. Serve with patties.