Patties made of fluffy wholewheat couscous, dried cranberries, onion and fresh parsley, sided with a roasted butternut, feta & pumpkin seed salad. Don’t forget the creamy green pea hummus for dipping!
Crunchy Couscous Patties
Crunchy Couscous Patties
with a roasted butternut, feta & pumpkin seed salad
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Butternut
- Cake Flour
- Danish-style Feta
- Dried Cranberries
- Fresh Parsley
- Hummus
- NOMU One For All Rub
- Onion
- Onions
- Peas
- Pumpkin Seeds
- Wholewheat Couscous
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s
- Blender
BECOUSCOUS I SAID SO!
Preheat the oven to 200°C. Boil a full kettle. Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender.
ROAST & TOAST
Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. Place the Pumpkin Seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion.
PAT THE PATTIES INTO SHAPE
When the couscous is done, add 1 egg, the diced Onion, the rub, ½ the chopped cranberries, the flour, seasoning, and ½ the chopped parsley, to the bowl. Shape into 3-4 patties and set aside in the fridge until frying.
PERFECT PEA Hummus
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a blender. Add the Hummus and pulse until smooth. Season to taste and set aside.
HEY, PATTY!
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 2-3 minutes per side until golden. Remove and drain on paper towel. In a salad bowl, add the roasted Butternut, the toasted Pumpkin Seeds, seasoning, and a drizzle of olive oil. Crumble in the drained feta and toss until fully combined.
THE MAIN EVENT
Serve up the crispy couscous patties with a big scoop of the roasted Butternut salad alongside. Serve with the perfect pea Hummus. Sprinkle over the remaining parsley and chopped cranberries. Wowzers, Chef!
Wholewheat Couscous - 75ml
Butternut - 250g
Pumpkin Seeds - 10g
Onion - 1
NOMU One For All Rub - 15ml
Dried Cranberries - 10g
Cake Flour - 40ml
Fresh Parsley - 4g
Peas - 40g
Hummus - 50ml
Danish-style Feta - 40g
BECOUSCOUS I SAID SO!
Preheat the oven to 200°C. Boil a full kettle. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender.
ROAST & TOAST
Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Place the Pumpkin Seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion.
PAT THE PATTIES INTO SHAPE
When the couscous is done, add 1 egg, the diced Onion, the rub, ½ the chopped cranberries, the flour, seasoning, and ½ the chopped parsley, to the bowl. Shape into 3-4 patties per portion and set aside in the fridge until frying.
PERFECT PEA Hummus
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a blender. Add the Hummus and pulse until smooth. Season to taste and set aside.
HEY, PATTY!
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 2-3 minutes per side until golden. Remove and drain on paper towel. In a salad bowl, add the roasted Butternut, the toasted Pumpkin Seeds, seasoning, and a drizzle of olive oil. Crumble in the drained feta and toss until fully combined.
THE MAIN EVENT
Serve up the crispy couscous patties with a big scoop of the roasted Butternut salad alongside. Serve with the perfect pea Hummus. Sprinkle over the remaining parsley and chopped cranberries. Wowzers, Chef!
Wholewheat Couscous - 150ml
Butternut - 500g
Pumpkin Seeds - 20g
Onion - 1
NOMU One For All Rub - 30ml
Dried Cranberries - 20g
Cake Flour - 80ml
Fresh Parsley - 8g
Peas - 80g
Hummus - 100ml
Danish-style Feta - 80g
BECOUSCOUS I SAID SO!
Preheat the oven to 200°C. Boil a full kettle. Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender.
ROAST & TOAST
Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Place the Pumpkin Seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion.
PAT THE PATTIES INTO SHAPE
When the couscous is done, add 2 eggs, the diced Onion, the rub, ½ the chopped cranberries, the flour, seasoning, and ½ the chopped parsley, to the bowl. Shape into 3-4 patties per portion and set aside in the fridge until frying.
PERFECT PEA Hummus
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a blender. Add the Hummus and pulse until smooth. Season to taste and set aside.
HEY, PATTY!
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 2-3 minutes per side until golden. Remove and drain on paper towel. You may need to do this step in batches. In a salad bowl, add the roasted Butternut, the toasted Pumpkin Seeds, seasoning, and a drizzle of olive oil. Crumble in the drained feta and toss until fully combined.
THE MAIN EVENT
Serve up the crispy couscous patties with a big scoop of the roasted Butternut salad alongside. Serve with the perfect pea Hummus. Sprinkle over the remaining parsley and chopped cranberries. Wowzers, Chef!
Wholewheat Couscous - 225ml
Butternut - 750g
Pumpkin Seeds - 30g
Onions - 2
NOMU One For All Rub - 45ml
Dried Cranberries - 30g
Cake Flour - 125ml
Fresh Parsley - 12g
Peas - 120g
Hummus - 150ml
Danish-style Feta - 120g
BECOUSCOUS I SAID SO!
Preheat the oven to 200°C. Boil a full kettle. Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender.
ROAST & TOAST
Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. Place the Pumpkin Seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion.
PAT THE PATTIES INTO SHAPE
When the couscous is done, add 2 eggs, the diced Onion, the rub, ½ the chopped cranberries, the flour, seasoning, and ½ the chopped parsley, to the bowl. Shape into 3-4 patties per portion and set aside in the fridge until frying.
PERFECT PEA Hummus
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a blender. Add the Hummus and pulse until smooth. Season to taste and set aside.
HEY, PATTY!
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 2-3 minutes per side until golden. Remove and drain on paper towel. You may need to do this step in batches. In a salad bowl, add the roasted Butternut, the toasted Pumpkin Seeds, seasoning, and a drizzle of olive oil. Crumble in the drained feta and toss until fully combined.
THE MAIN EVENT
Serve up the crispy couscous patties with a big scoop of the roasted Butternut salad alongside. Serve with the perfect pea Hummus. Sprinkle over the remaining parsley and chopped cranberries. Wowzers, Chef!
Wholewheat Couscous - 300ml
Butternut - 1kg
Pumpkin Seeds - 40g
Onions - 2
NOMU One For All Rub - 60ml
Dried Cranberries - 40g
Cake Flour - 150ml
Fresh Parsley - 15g
Peas - 160g
Hummus - 200ml
Danish-style Feta - 160g
Frequently Asked Questions
What is the preparation time for Crunchy Couscous Patties?
The preparation time for Crunchy Couscous Patties with a roasted butternut, feta & pumpkin seed salad is between 15 and 30 minutes.
What is the total time required to make Crunchy Couscous Patties with a roasted butternut, feta & pumpkin seed salad?
The total time required to make Crunchy Couscous Patties with a roasted butternut, feta & pumpkin seed salad is between 35 and 60 minutes.
How many servings does Crunchy Couscous Patties provide?
4 servings
What are the main ingredients in Crunchy Couscous Patties?
Butternut, Cake Flour, Danish-style Feta, Dried Cranberries, Fresh Parsley, Hummus, NOMU One For All Rub, Onion, Onions, Peas, Pumpkin Seeds, Wholewheat Couscous
What is the nutritional information of Crunchy Couscous Patties?
Calories: 844, Carbs: 124 grams, Fat: grams, Protein: 30.9 grams, Sugar: 18.4 grams, Salt: 20 grams
How do I prepare Crunchy Couscous Patties?
PERFECT PEA HUMMUS: Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a blender. Add the hummus and pulse until smooth. Season to taste and set aside. BECOUSCOUS I SAID SO!: Preheat the oven to 200°C. Boil a full kettle. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. ROAST & TOAST: Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion. PAT THE PATTIES INTO SHAPE: When the couscous is done, add 1 egg, the diced onion, the rub, ½ the chopped cranberries, the flour, seasoning, and ½ the chopped parsley, to the bowl. Shape into 3-4 patties per portion and set aside in the fridge until frying. THE MAIN EVENT: Serve up the crispy couscous patties with a big scoop of the roasted butternut salad alongside. Serve with the perfect pea hummus. Sprinkle over the remaining parsley and chopped cranberries. Wowzers, Chef! HEY, PATTY!: Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 2-3 minutes per side until golden. Remove and drain on paper towel. In a salad bowl, add the roasted butternut, the toasted pumpkin seeds, seasoning, and a drizzle of olive oil. Crumble in the drained feta and toss until fully combined.
What should be prepared from my kitchen to make Crunchy Couscous Patties?
Butternut, Cake Flour, Danish-style Feta, Dried Cranberries, Fresh Parsley, Hummus, NOMU One For All Rub, Onion, Onions, Peas, Pumpkin Seeds, Wholewheat Couscous
How many calories does Crunchy Couscous Patties have?
844 calories
How much fat content does Crunchy Couscous Patties have?
grams
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