Couscous

1tsp paprika

1tsp turmeric

1tbsp oil

100g couscous, or quinoa if you prefer

110ml boiling water

2 spring onions

1 large cooked red pepper sliced

4tbsp fresh chopped herbs of choice

4 small radishes sliced

Tip couscous into bowl. Add the turmeric, paprika, oil and stir. Cover with the water and set aside for about ten minutes. If you are replacing with quinoa, add the spices and oil to the dry quinoa and follow the cooking instructions on the pack.

Fluff up with a fork and cool then add the spring onions, herbs and radishes. Serve with the Greek yogurt spicy dressing and the sweet potato pakora from Aldi or you can make these veggie burgers if you have the time for it.

Greek Yogurt Dressing

2tbsp Greek Yogurt

1tsp garlic salt

1tsp harissa

a squeeze of lemon juice.

Red Bean & Sweet Potato Burgers
Makes 3 large or 6 small ball

1 Cans of red kidney beans rinsed and drained
1 small sweet potato peeled and grated
2 tbsp red onion marmalade or salsa of choice

1tsp each of cumin, sweet and smoky paprika and garlic salt
3 oz breadcrumbs
Salt and pepper to season

Tip beans and sweet potato into food processor and pulse to lightly process – try not over work as it will turn to mush.
Tip out into a bowl, add the breadcrumbs, salsa and seasoning and mix well.
Damp your hands and shape into burger patties or small balls, place onto parchment paper and into the fridge for about 30 mins or longer if possible. Heat 2 tbsp rapeseed oil in a pan on a medium high heat.
Add the patties and cook undisturbed for about 3 minutes. Gently flip and do the other side. Serve with the Couscous and spicy dressing.