Crunchy Couscous Patties

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

with a roasted butternut, feta & pumpkin seed salad

4.8

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Egg/s
  • Blender
Photo of Crunchy Couscous Patties
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

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

Woolies Products in this dish

Photo of Bulk Diced Butternut 800 g

Bulk Diced Butternut 800 G

Photo of Split Green Peas 500 g

Split Green Peas 500 G

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Bulk Butternut, Pumpkin & Sweet Potato 800 g

Bulk Butternut, Pumpkin & Sweet Potato 800 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg

Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 Kg

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Butternut Avg 900 g

Butternut Avg 900 G

Photo of Hand Shelled Fresh Peas 200 g

Hand Shelled Fresh Peas 200 G

Photo of Hand Shelled Fresh Peas 100 g

Hand Shelled Fresh Peas 100 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Pumpkin Seeds 250 g

Pumpkin Seeds 250 G

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Freshly Frozen Peas & Sweetcorn Kernels 750 g

Freshly Frozen Peas & Sweetcorn Kernels 750 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Butternut 2.5 kg

Butternut 2.5 Kg

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Frozen Petits Pois Peas 500 g

Frozen Petits Pois Peas 500 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

Views: 834