Ingredients
1 onion, finely chopped
500g turkey mince
1 tbsp Harissa paste (could use any chilli sauce really)
200g young leaf spinach
1 tin chickpeas, drained
200g couscous
Handful fresh mint, chopped
100ml low fat natural yogurt
4 pitta breads, toasted
1 lemon, cut into wedges
1 chicken stock cube
250ml boiling water
Method
1. Preheat grill to medium. In a large mixing bowl combine the onion, mince and harissa paste.
2. Place the spinach in a colander and pour boiling water over it. Let it cool slightly then squeeze out the excess water. Add it to the mince mixture along with the chickpeas.
3. Shape into 12 small burgers and place on a shallow baking tray. Cook under grill for 5 mins on each side until cooked through and no pink colour remains.
4. Meanwhile, place the couscous in a bowl and pour over 250ml chicken stock. Cover with clingfilm and set aside for 10 minutes. Stir half the mint into the yogurt and season to taste.
5. Stir the remaining mint into the couscous and fluff with a fork. Serve burgers, toasted pitta, lemon wedge and mint yogurt.
