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Chickpea Fritters with Couscous

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This looks really, really good to me.

 

Chickpea Fritters with Couscous

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7 oz couscous

1/2 a small cucumber

2 plum tomatoes, peeled, seeded and diced

Small bunch flat-leaf parsley

1 lime

6 green onions, trimmed

1 14-oz can chickpeas drained rinsed

1/2 tsp powdered or crushed cumin

1/2 tsp powdered or crushed coriander seed

1 red chile, seeded, finely chopped [ed.--or to taste]

Handful fresh cilantro [or more parsley, or what

you will. I suspect parsley and a very little

thyme would be wonderful.]

1 [to 3] garlic clove

plain flour for dusting

10 fresh mint leaves (optional

5 oz yogurt

salt and pepper

paprika

Put 4 oz water in a small pan and add 1/2 tsp salt. Bring to

full boil. Remove from heat, immediately stir in couscous,

cover and leave for 5 min.

Grate cucumber and squeeze liquid out. Spread onto a

plate, sprinkle with small amount of salt and set aside.

Finely chop parsley.

Stir tomatoes and parsley into couscous. Halve lime and

squeeze in the juice. Finely chop half of the green onions

and stir into couscous. Add salt and pepper to taste.

Roughly chop the remaining spring onions and place in

food processor with chickpeas. Add cumin, coriander,

chile and [parsley or] cilantro leaves. Chop garlic clove,

add to mixture and process briefly in food processor until

just combined. [i might do a very brief saute of the garlic

first.] Season to taste.

Place cucumber in a bowl and stir in yogurt. Chop mint

and add, with salt and pepper to taste. Mix well.

Heat a little oil in a skillet. Shape chickpea mixture

into 6 oval patties and dust lightly with flour. Fry for a

few minutes until heated through and beginning to

brown (watch not to burn them), turning once. Place

on paper towels to drain if needed.

Divide couscous between 2 plates, spoon over the

yogurt dressing and add 3 chickpea fritters to each

plate. Dust with paprika to serve [optional]. Add

lemon wedges if desired.

Source: vegrecipe.com

Rain

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