Moroccan Patties with Lemon and Herb Cous Cous

Preparation time: 10 minutes
Cooking time: 40 minutes
Serving size: 4

1 cup carrot, grated1 tablespoon sultanas
2 tablespoon lemon juice
4 Sanitarium Vegie Delights Lentil Patties (1 pkt)
1 tablespoon olive oil
1 tablespoon Moroccan seasoning
1 teaspoon cumin seed, crushed
2 cups cous cous
2 cups salt reduced vegetable stock
1 tablespoon fresh parsley chopped
1 tablespoon fresh coriander, chopped
A few fresh mint leaves, broken up with fingers
Mesclun salad to serve

1. Mix grated carrots with sultanas and 1 tablespoon of lemon juice. Set aside.
2. Place the lentil patties on a baking tray lined with baking paper. Brush top with olive oil and sprinkle with half of the Moroccan seasoning and crushed cumin seeds.
3. Bake in a pre-heated oven at 190°C for 15 minutes, then turn, brush other side with olive oil and sprinkle with the remaining Moroccan seasoning and cumin seeds. Bake for a further 15 minutes.
4. In the meantime mix the cous cous, parsley and coriander in bowl. Bring vegetable stock to a simmer, pour over cous cous and let stand for 5 minutes.
5. Add remaining tablespoon of lemon juice, fluff cous cous with fork then divide between 4 plates.
6. Top each plate with a Moroccan Patty, sprinkle with broken-up mint leaves and serve, with carrot salad and mesclun salad on the side.

Recipe courtesy of Go Grains Health and Nutrition Ltd www.gograins.com.au

About Madeleine Baumgart

Dietitian/Nutritionist/Registered Nurse

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Covid-19 Update 😷

January 2022 Covid-19 Update

Because of the ongoing coronavirus (Covid-19) pandemic and current outbreak, our in-person services are closed until further notice.

However, we are offering telehealth nutrition consultations for both Joanna and Madeleine. 

While this isn't the same as in-person services, we can at least see each other's faces.

We appreciate your understanding and ongoing support. 

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