Recipe - Chickpea Fritters With Couscous

7 ounce Couscous
One half small Cucumber
2 Plum tomatoes; (peeled,
seeded, minced )
1 small Bunch flat leaf parsley
1 Lime
6 Green onions; trimmed
1 cn (14oz) chickpeas drained
rinsed
One half teaspoon Cumin
One half teaspoon Coriander or cilantro
1 Red chilli; seeded finely
chopped
1 Handful fresh
coriander/cilantro leaves
1 Garlic clove
Plain flour for dusting
10 Fresh mint leaves
5 ounce FF yoghurt
Salt & freshly ground pepper
Paprika

This is a recipe which was used on TV (Can't cook, won't cook)I have
adapted it to remove fat.

Put 4oz/120ml water in a small pan add One half tsp salt.Bring to boil remove
from heat stir in couscous leave for 5mins.

Grate cucumber and squeeze liquid out.Spread onto a plate sprinkle with
small amount of salt and set aside.Finely chop parsley.

Stir tomatoes, parsley into couscous.Halve lime and squeeze in the
juice.Finely chop half of the spring onions stir into couscous.Season to
taste.

Roughly chop the remaining spring onions, place in food processor with
chickpeas.

Add cumin, coriander/cilantro, chilli and coriander/cilantro leaves.Chop
garlic clove and add and whiz briefly in the food processor until just
combined.Season to taste.Place cucumber in a bowl and stir in yoghurt chop
mint add with plenty of seasoning.Mix well.(in the programme I'm sur they
used paprika instead of the mint)

Heat frying pan and spray with lite oil spray.Shape chickpea mixture into 6
oval patties and dust lightly with flour.Add to the pan and cook for a few
minutes until heated through and beginning to brown(watch not to burn
them)turning once.Place on kitchen paper to dry if needed.

Divide couscous between n2 plates spoon over the yoghurt dressing and add 3
chickpea fritters to each plate.Dust with paprika to serve.Add lemon wedges
if desired.
Posted to fatfree digest by Maralyn maralyn.olsen@virgin.net on May 30,
1998