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“A different way with couscous and a healthy vegetarian dish. It is based on a Family Circle recipe. Prep time includes standing time”
1hr 5mins

Ingredients Nutrition


  1. Place the couscous in a bowl and add 1 cup (250ml/8fl. oz) of boiling water and leave for 10 minutes or until the water has been absorbed.
  2. Fluff up with a fork.
  3. Heat 2 tablespoons of the oil in a large fry pan and fry the eggplant until soft and golden, then place in a bowl.
  4. Heat 1 tablespoon of the oil in the pan and add the onion, garlic, cumin and ground coriander.
  5. Cook over medium heat for 4 minutes or until soft, then add to the bowl.
  6. Heat the remaining oil and cook the capsicum for 5 minutes or until soft.
  7. Place in the bowl and stir well.
  8. Add the vegetable mixture to the couscous with the fresh coriander, lemon rind, lemon juice, yoghurt and egg and season to taste and mix well.
  9. Using damp hands, divide the mixture into four portions and form into large patties, they should be about 2cm thick.
  10. Cover and refrigerate for 15 minutes.
  11. Shallow fry the patties over medium heat for 5 minutes each side.
  12. Drain well and serve with yoghurt, can mix some mint into it.

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