Couscous burger

Name: Couscous burger
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Instant Couscous; 175 g Carrots; 1 collar Parsley; 4 Eggs (size M); 10 g Butter or margarine; 7-10 Tbsp ground cumin; 7-10 Tbsp ground cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Chives; 250 g Schmand; 2 TABLESPOONS Oil; 1/2 (approx. 200 g) Head lettuce; 1 Spring onion; 1/2 (approx. 190 g) Cucumber; 4 Sesame Imperial Buns

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Instant Couscous
175 g Carrots
1 collar Parsley
4 Eggs (size M)
10 g Butter or margarine
7-10 Tbsp ground cumin
7-10 Tbsp ground cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Chives
250 g Schmand
2 TABLESPOONS Oil
1/2 (approx. 200 g) Head lettuce
1 Spring onion
1/2 (approx. 190 g) Cucumber
4 Sesame Imperial Buns

Directions

1
Pour 200 ml of hot water over the couscous, stir and leave to stand for about 10 minutes. Peel and grate carrots. Wash parsley, shake dry and chop finely. Mix couscous, carrots, about half of the parsley, eggs and fat.
2
Season with cumin, cloves, salt and pepper.
3
Wash the chives, shake dry and cut into fine rings. Mix sour cream with chives and remaining parsley, season to taste with salt and pepper.
4
Form 4 flat meatballs from the couscous mixture. Heat the oil in a pan and fry the meatballs for about 10 minutes, turning them over. Clean and wash the salad and spring onion. Spin dry lettuce, cut spring onion into rings.
5
Wash, clean and slice the cucumber.
6
Cut the buns in half horizontally. Cover the lower half of the roll with lettuce and cucumber. Place the couscous burger on top. Spread herb cream on top and sprinkle with spring onions. Place the upper roll half on top.