Mexican couscous patties with salsa

Total Time
  • WW Mexican Couscous Cup
    4 individual, (4x39g)
  • tomato(es)
    3 medium, deseeded, chopped
  • red onion
    ¼ medium, finely chopped
  • avocado
    ½ small, chopped
  • fresh mint
    ¼ cup(s), coarsely chopped
  • lime juice
    1 tbs
  • egg(s)
    1 medium, lightly beaten
  • plain flour
    2 tbs
  • baby spinach leaves
    100 g
  • oil spray
    1 x 3 second spray(s)
  1. Place couscous in a medium heatproof bowl. Add 1¼ cups (310ml) boiling water. Stir, cover and set aside for 6-7 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Set aside to cool.
  2. Meanwhile, combine tomato, onion, avocado, mint and juice in a medium bowl. Season salsa with salt and pepper and stir to combine.
  3. Add egg and flour to couscous and stir until well combined. Using slightly wet hands, scoop 2 tbs of mixture and shape into twelve 1cm-thick patties. Chill 15 minutes.
  4. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook patties for 2-3 minutes each side or until golden and heated through.
  5. Top patties with salsa and serve with spinach.
SERVING SUGGESTION: Chargrilled corn cob. TIPS: To deseed tomatoes, cut them into wedges and use a small teaspoon to scoop out the pulp and seeds. Store leftovers in an airtight container in the fridge for up to 3 days. ADD IT: ½ tsp paprika to salsa in Step 2. SWAP IT: Avocado for ½ Lebanese cucumber (chopped).

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