Burgers with couscous and vegetables

60 min
Type of dish: Burguers, Vegetables
Temperature: Hot
Cuisine type: Arabic cuisine
Ingredients for 5 portions
Ingredients for portions/units
Minced meat 0.5 kg
Turkey meat 0.5 kg
Parsley 25.0 g
Peeled garlic 0.015 kg
Table salt 5.0 g
Ground white pepper 0.35 g
Pasteurised egg 0.038 kg
Grated cheese 0.01 kg
Couscous 0.3 kg
Onion 0.3 kg
Carrot 0.3 kg
Frozen peas 0.3 kg
Bulk curry 15.0 g
Table salt 5.0 g
Curly parsley 0.02 kg

For the hamburguers:

  • Mince the beef and chicken meat.
  • Add softened garlic (chopped into brunoise), parsley, milk, eggs and grated cheese (do not mix the different kinds of meat).
  • Make the hamburgers, of about 90 g each.
  • Chop the vegetables.

For the couscous:

  • Heat the poultry stock in a casserole dish.  When it starts to boil, add the couscous stirring with a spatula or with a spoon so the couscous soaks evenly. Stir only occasionally to avoid breakage.
  • Take off the heat, cover the casserole dish and leave to stand for 5 to 7 minutes. Then, uncover and fluff the couscous up gently to avoid mashing it.
  • To finish, add curry and almonds. Cook the peas with plenty of salted water uncovered.
  • Sauté the vegetables (cut into brunoise) and add the peas and the couscous.
  • Fry the mini-hamburguers on the  grill or in the oven using an oven grid.


  • Place the couscous with the vegetables on a plate.
  • Place the mini-hamburguers (one made of chicken and the other one made of beef) over the couscous with the vegetables.
  • Decorate with curly parsley.
Nutritional information (1 portion)
Fiber 17.9 g
Saturates 12.68 g
Monounsaturated fatty acids 20.21 g
Polyunsaturated fatty acids 6.81 g
Cholesterol 161.88 mg
Calcium 348.12 mg
Iron 10.8 mg
Zinc 6.61 mg
Vitamin A 1165.35 ug
Vitamin C 180.33 g
Folic acid 222.2 ug
Salt (Sodium) 1225.41 mg
Sugars 24.97 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.