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Spiced cannellini and couscous burgers


Gold Member
S: 13st11.6lb C: 13st11.6lb G: 8st8lb BMI: 37.8 Loss: 0st0lb(0%)
Just found this recipe online and it's one that could be SW friendly and syn free if using fry lite instead of the olive oil:

Serves 4
Takes 40 minutes to make, plus chilling


  1. 100g couscous
  2. 2 tbsp olive oil
  3. 1 small onion, finely chopped
  4. 2 garlic cloves, finely chopped
  5. 1 red chilli, deseeded and finely chopped
  6. 1 tsp cumin seeds
  7. 1/2 tsp ground coriander
  8. 420g can cannellini beans, drained and rinsed
  9. 2 tbsp roughly chopped fresh coriander leaves
  10. Grated zest of 1 lemon
  11. 1 egg, beaten
  12. Crusty buns, salad and sweet chilli sauce or ketchup, to serve

  • 1. Place the couscous in a heatproof bowl, pour over 100ml boiling water and set aside for 15 minutes to absorb the liquid.
  • 2. Meanwhile, heat 1 tablespoon of the oil in a large, non-stick frying pan and cook the onion, garlic and chilli for 5 minutes, then add the cumin seeds and coriander and cook for 1 minute.
  • 3. Empty the beans into a large bowl and mash well with a potato masher to make a coarse paste. Stir in the onion mixture, couscous, coriander leaves, lemon zest, beaten egg and plenty of salt and pepper. Firmly shape the mixture (don’t worry if it feels moist, because the egg will set with the heat) into 4 even-sized cakes. Chill for at least 2 hours or overnight.
  • 4. Heat the remaining oil in the same large, non-stick frying pan and cook the burgers over a medium heat for 5 minutes on each side, until crisp and golden – take care when turning as the burgers are delicate. Serve between split crusty buns with salad and sweet chilli sauce or ketchup.
Chef's Tip

These are best made a day ahead and chilled in the fridge.
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What an interesting recipe - thank you! It is very adaptable. I don't like some of the spices included, but I can easily leave them out and have fresh chopped ginger instead, which I love.

Great picture - makes you want to reach out and grab one from the screen!!
Well, I did make this recipe - although I adapted it considerably from the original. I left out the garlic and chilli, and substituted a finely chopped leek for the onion. I didn't have a lemon, but I did have two limes, so the zest and juice of those went in. And obviously I left out the oil!

I did use some syns on some breadcrumbs to coat the outside of the burgers. The result was absolutely delicious.

I made half the recipe, and it made 4 small burgers, two of which were plenty for me. I froze the other two.

Thanks very much for this great recipe!

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