Cooking Instructions:
- 1 cup Lundberg
Original Plain Brown Rice Couscous
- 1 can garbanzo beans
- 2 cups herb stuffing mix, mashed into crumbs
- 1 ½ cups fresh or frozen veggie medley
- 4 eggs
- 1 red onion, diced
- 2 cloves garlic
- 1 cup spinach, chopped
- 1 cup cilantro, chopped
- 1 Tbsp. olive oil
Cook couscous, according to package directions
Thaw veggies (if frozen). Drain and rinse garbanzo beans.
Mix onions and veggie medley in a large bowl. Blend garbanzo beans,
spinach, and cilantro into a puree. Add eggs and blend, one at a time.
Add stuffing crumbs and blend. Combine all ingredients, including
olive oil, and mix until nearly smooth.
Add the couscous (this will serve to both bind ingredients
together and add a delicious grainy texture).
Spoon mixture into dollops and fry on stovetop in a bit of
olive oil or grill. Patties will have a green color due to the spinach
and cilantro; cook until golden brown on both sides. Or bake patties
12-15 minutes at 350°F; turn over and cooking for additional 5 minutes.
Serve as a burger or appetizer patties. Makes about 36 3-inch
patties.