Chickpea and Couscous Burgers

Ingredients
1 x 375ml pack Campbell's Real Stock - Vegetable
1 cup couscous
1 zucchini, grated
1 carrot, grated
1 x 400g can chickpeas, rinsed and drained
1 egg 2 spring onions, finely chopped
2 tbsp chopped coriander

For Serving
12 slices toasted Turkish bread or 6 wholemeal burger rolls
1/2 cup baby spinach leaves
2 tomatoes, sliced
1 small red onion, finely sliced
1 Lebanese cucumber, finely sliced
¼ cup natural greek style yoghurt

Method
1. Place 1 cup stock in a pan and bring to the boil. Remove from heat and stir in couscous. Cover and set aside for 5 minutes.

2. Place remaining stock in another saucepan and cook the zucchini and carrot until no moisture remains.

3. Place chickpeas and egg in a food processor and process until pureed. Transfer to a bowl. Stir in the couscous,vegetables, spring onions and coriander. Shape into 6 patties and barbecue, grill or cook in a non-stick frying pan.

4. Make burgers by layering lettuce, red onion, tomatoes, cucumber and couscous patties and a dollop of yoghurt between the Turkish bread or burger rolls.