Beetroot burger melts with harissa couscous (sponsored)
4 Bean Supreme Black Bean Beetroot Burgers
4 slices (80g) haloumi cheese
1 cup wholemeal couscous
1 tablespoon harissa paste
2 cups cherry tomatoes, halved
1 red capsicum, cut in chunks
4 cups baby spinach leaves
1 cup fresh coriander leaves, plus extra, to garnish
Total fat 12g
Saturated fat 5g
Dietary fibre 12g
- Preheat oven to 180ºC. On a baking dish lined with baking paper, place burger patties. Top each patty with a slice of haloumi. Place burgers in the oven and cook for 10-15 minutes, until heated through and haloumi is melted.
- While burgers cook, make couscous. In a bowl, place couscous and cover with boiling water. Place a plate on top of the bowl and set aside for 5 minutes. Fluff couscous with a fork then add harissa paste. Stir well. Add cherry tomatoes, capsicum, spinach and coriander and toss together.
- Serve burgers whole or cut in half, with couscous and garnish with extra coriander.