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| CON POULOS; FOOD STYLING BY MAGGIE RUGGERO; PROP STYLING BY ERIN SWIFT |
Black beans make these vegetarian burgers both hearty and full of flavor.
INGREDIENTS
- 1 c. couscous
- 3 tbsp. olive oil
- 1 medium Red Onion
- 2 clove garlic
- 1 tsp. fresh thyme leaves
- 1 1/2 tsp. ground cumin
- kosher salt
- Pepper
- 2 medium carrots
- 1 can vegetarian refried beans
- 4 english muffins
- Lettuce
- Sliced Avocado
- Red Onion
- tomato
DIRECTIONS
1. Place the couscous in a medium bowl. Add 1 1/4 cups hot tap water, cover and let sit for 15 minutes; fluff with a fork.
2. Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat. Add all but 1/4 cup of the onion and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the garlic and thyme, sprinkle with 1 teaspoon cumin and 1/2 teaspoon each salt and pepper and cook, stirring, for 1 minute.
3. Add half the carrots (about 1 cup) and cook, stirring occasionally, for 2 minutes more; remove from heat and transfer to a large bowl. Fold in the refried beans, then 1/2 cup of the prepared couscous.
4. With wet hands, form the mixture into four 3/4-inch-thick patties. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook the patties until browned and heated through, about 3 minutes per side.
5. Fold the remaining carrots, onion, tablespoon oil, and 1/2 teaspoon cumin into the couscous along with 1/4 teaspoon each salt and pepper. Serve the burgers on English muffins and top with lettuce, avocado, onions, and tomato, if desired. Serve with the couscous.
Source: womansday.com