Broccoli-Couscous Patties with Yogurt Dip & Salad

Ingredients

• For the patties:
• 250 g broccoli, fresh or frozen
• 100 g couscous
• 120 ml hot broccoli cooking water
• 1 tsp vegetable stock powder
• 80 g grated cheese, such as Gouda
• 1 egg
• Salt and black pepper
• Optional: 1/2 tsp paprika powder or garlic powder
• 1-2 tbsp oil, for frying
• For the yogurt dip:
• 150 g plain yogurt
• 1 tsp lemon juice
• Salt and black pepper
• Optional: chopped parsley or chives
• For the salad:
• 2 handfuls lettuce, cucumber, tomatoes, or other simple salad vegetables
• 1 tsp olive oil
• 1 tsp lemon juice or vinegar
• Salt and black pepper

Steps

1. Bring a pot of salted water to a boil. If using fresh broccoli, cut it into small florets.
2. Cook the broccoli for 2-4 minutes, until it is tender but still bright green.
3. Scoop the broccoli out of the water and let it cool slightly. Keep at least 120 ml of the hot broccoli cooking water.
4. Finely chop the cooked broccoli.
5. Put the couscous in a bowl. Stir in the vegetable stock powder.
6. Pour 120 ml hot broccoli cooking water over the couscous. Cover the bowl and let it sit for 5 minutes, or follow the soaking time on the package if it is different. The couscous will soften and absorb the liquid.
7. Fluff the couscous with a fork.
8. Add the chopped broccoli, grated cheese, egg, salt, pepper, and optional paprika or garlic powder. Mix until you get a soft but shapeable mixture.
9. Divide the mixture into 5 portions. Shape them into patties about 1 cm thick.
10. Heat the oil in a non-stick pan over medium heat.
11. Fry the patties for about 3-4 minutes per side, until golden brown and firm enough to flip.
12. While the patties cook, mix the yogurt, lemon juice, salt, pepper, and optional herbs in a small bowl.
13. Toss the salad vegetables with olive oil, lemon juice or vinegar, salt, and pepper.
14. Serve the warm patties with the yogurt dip and salad.