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Categories:
couscous chicken stock boiling Ricotta cheese egg basil light olive oil Greek yogurt mustard baby spinach avocado red onion light olive oil white wine vinegar
Viewed: 74 - Published at: 9 years agoIngredients
- 3/4 cup couscous
- 3/4 cup chicken stock boiling
- 1/3 cup ricotta cheese
- 1 egg lightly beaten
- 1/4 cup basil chopped
- 1 tablespoon light olive oil
- 1/3 cup greek yogurt
- 1 tablespoon dijon mustard
- 2 ounces baby spinach leaves
- 1 avocado ripe, chopped
- 1 red onion small, thinly sliced
- 1 tablespoon light olive oil
- 2 tablespoons white wine vinegar
Method
- Place the couscous and stock in a medium heatproof bowl. Cover with plastic wrap and let stand for 5 mins or until the liquid is absorbed. Using a fork, separate the grains.
- Add the ricotta, egg and basil to the couscous; mix well. Roll tablespoons of the mixture into balls, then flatten to 1 1/2-inch patties.
- Heat the oil in a large skillet on medium heat. Cook the patties, in batches, for 1-2 mins each side or until golden. Drain on paper towels. Reheat the pan between the batches when necessary.
- Combine the yogurt and mustard in a bowl. For the spinach salad, combine the spinach, avocado and onion in a medium bowl. Whisk the oil and vinegar and drizzle over the salad. Gently toss to combine.
- Serve the patties with yogurt sauce and salad.
