A great companion for the jewel burger.
1/2 medium onion, finely chopped
1 tablespoons extra-virgin olive oil
1/2 garlic clove, minced
1/4 cup water
3/4 cups low-sodium vegetable broth (10 fl oz)
1/2 (10-oz) box tricolor couscous (3/4 cups)
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh basil
1/2 tablespoon fresh lemon juice, or to taste
STEP 1: Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until browning, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add water and broth and bring to a boil.
STEP 2: Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, and then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.
You can use white couscous if tricolor is not available in stock.
Serve with your 24 Carrot Gold Maika veggie burgers!
Try this perfect combination.
150ml plain soy yogurt
1 tsp fresh lemon juice
1 tsp tahini
Simply mix it all together and chill in the fridge for at least an hour.
Suggested Toppings: Avocado, watercress, small sweet tomatoes slices . We recommend to toast the bun.