Light Lunches
Mediterranean Couscous Cakes with Tzatziki
Method
Combine vegetable stock and boiling water. Place couscous in a heatproof bowl and pour over boiling stock. Cover and set aside for 5 minutes. Stir with a fork to separate grains. Add remaining ingredients, except oil and mix well. Shape mixture into 12 round cakes, place on a baking tray and chill for 30 minutes. Heat oil in a non-stick frypan and cook cakes on both sides until golden. Drizzle with LISA'S Tzatziki and sprinkle with chopped coriander.
Ingredients
1 tsp vegetable stock powder
1 ¼ c boiling water
1 ¼ c couscous
¼ c pinenuts, toasted
¼ cup kalamata olives, pitted and chopped
2 tbsp fresh coriander, chopped
2 eggs, lightly beaten
½ tsp salt
1 tbsp oil
1 pottle LISA'S Tzatziki
Handful fresh coriander, chopped
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