Vegetable cous cous with fish balls
-3 recipes
Fast couscous and pumpkin burgers
ingredients
servings
6
Pumpkin flesh
150 grams
Wholewheat couscous
60 grams
Tofu
125 grams
Ginger powder
1 teaspoon
Coriander seeds
2 teaspoons
Onion powder
1 teaspoon
Pumpkin seeds
2 spoons
Wholemeal breadcrumbs
100 grams
Extra virgin olive oil
1 teaspoon
Iodized salt
2 pinches
second courses from world
Fast couscous and pumpkin burgers
Fast couscous and pumpkin burgers
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A quick and tasty idea to make excellent vegan #burgers with #zucca.
preparation
step 1
First, let's heat water over the fire. In a large bowl, pour the cous cous and season with olive oil and a pinch of salt.
step 2
Once the water has reached the boil, pour in the bowl enough to cover our cous cous. In general it is necessary to be precise with the doses for which you refer to the quantities indicated on the package of the cous cous that you have chosen.
step 3
Then cover with a plate and let it rest for the indicated time, so that the cous cous absorbs all the water.
step 4
Meanwhile, pour the pumpkin cubes into a pan, cover them with a small amount of water that we put to heat and add a pinch of salt, necessary to flavor and keep its color brighter.
step 5
Cover the pan with a lid and put on the stove to cook for about 10 minutes or until it has become very tender.
step 6
Separately, pour the tofu cut into coarse pieces, pumpkin seeds, spices and dried onion into the mixer. We then finely chop, in order to obtain a dense and homogeneous mixture.
step 7
Then gather all the ingredients in the bowl containing the cous cous and mix them carefully. Then we adjust the consistency of the dough with the breadcrumbs and form the burgers.
step 8
Then place the burgers on a baking sheet lined with parchment paper and bake at 210 ° C for about 13 to 15 minutes.
step 9
Once ready, we can choose to consume our burgers immediately or we can wait for them to cool and place them in the frost bags. We can store them in the freezer for 4 weeks and we can simply heat them directly in the oven without defrosting them.
