READY IN 35M
SYNS PER SERVING FREE
2 x 400g can chickpeas
1 onion (chopped)
2 garlic cloves
1 tsp cumin
1 tsp sweet smoked paprika
1 and 1/2 pack fresh flat-leaf parsley (chopped)
200g giant couscous
1/2 pack fresh mint (chopped)
1 lemon (unwaxed, zest and juice)
150g fat free yoghurt
Preheat oven to 190C/fan 170C/gas 5 and line a baking tray with paper.
Put 1 can of chickpeas, onion, garlic, spices and 2/3 parsley in food processor. Season then blend until smooth (you may have to scrape down the sides several times). Add the second can of chickpeas and whizz until the chickpeas are broken down but still chunky. Roll the mixture into 12 balls and space out on baking tray. Flatten the balls into discs, spray with low-cal spray and bake for 20 mins.
Cook the couscous according to the pack instructions. Add the remaining parsley, the mint, and the lemon zest, then season.
Mix the yoghurt and lemon juice in a bowl, add the smoked paprika and stir.
Serve with side salad.