eCook Meal
Crunchy Couscous Patties
with a roasted butternut, feta & pumpkin seed salad
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R177.00
for 4 servings · R44.25 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Hummus needs 200 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Wholewheat Couscous needs 300 mlOnion and Garlic Flavoured Wholewheat Couscous 250 g R45.99 · whole pack (size can't be divided)R45.99
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Dried Cranberries needs 40 gDried Cranberries 250 g 250 g at R85.99 · 16% of packR13.76
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- NOMU One For All Rub
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Dried Cranberries, Feta, Hummus, NOMU One For All Rub, Onion, Parsley, Pea, 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?
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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Crunchy Couscous Patties?
Butternut, Cake Flour, Dried Cranberries, Feta, Hummus, NOMU One For All Rub, Onion, Parsley, Pea, Pumpkin Seeds, Wholewheat Couscous
How many calories does Crunchy Couscous Patties have?
844 calories
How much fat content does Crunchy Couscous Patties have?
grams