Couscous: 250 g
Vegetable stock: 250 ml, boiling
Vegetable oil: 2 tbsp
Turnips: 1, small, grated
Carrots: 1, small, finely chopped
Salt: to taste
Pepper: freshly ground, to taste
Lemon zest: 1 tsp
Turmeric: 1 tsp
Cumin seeds: 1 tsp
Coriander: 1 pinch, ground
Tahini: 1-2 tbsp
All purpose flour: 2-3 tbsp
Cucumber: 2, thinly sliced
Lentil sprout: 150 g
White wine vinegar: 30 ml
Salt
Pepper: freshly ground
If you're looking to get creative in the kitchen tonight then why not try vegan couscous cakes with a cucumber and bean sprout salad? Here is the recipe!
To prepare the vegan couscous cakes first pour the couscous in a bowl and pour over the stock. Leave to swell for 20 minutes, then break up with a fork.
Heat the oven to 180°C (160° fan) gas 4. Line a large baking tray with non-stick baking paper.
Heat the oil in a frying pan and cook the turnip, carrot and onion until soft, then remove from the heat.
Stir into the couscous with the salt, pepper, lemon zest, cumin, turmeric, coriander and tahini.
Stir in the flour until a pliable dough is formed.
Shape the couscous dough into small patties and place on the baking tray.
Bake the vegan couscous cakes for 15-20 minutes until golden.
Mix the cucumber with the sprouts.
Whisk together the vinegar, lemon juice and oil and toss with the cucumber and sprouts.
Season with salt and pepper.
