Chelsea Kyle. Prop styling by Rebecca Bartochesky for Hi there Artists. Meals styling by Pearl Jones for Ashley Klinger & Co.
Makes 2 Servings
- Components
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- 2 frozen veggie burgers
- 1teaspoon olive oil
- ½teaspoon Italian seasoning
- ¼teaspoon garlic powder
- ¼teaspoon salt
- ¾cup dry couscous
- ½cup halved cherry tomatoes
- ½cup sliced cucumber
- ½cup sliced roasted crimson peppers
- ¼cup crumbled feta
- ¼cup Kalamata olives
- ¼cup hummus, any taste
- Lemon wedges, for serving
- Instructions
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Put together veggie burgers in line with package deal directions.
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Whereas the veggie burgers are baking, carry ¾ cup plus 2 Tbsp. water, olive oil, Italian seasoning, garlic powder, and salt to a boil in a small pot. Stir in couscous, cowl, and switch off warmth. Let sit for five minutes to steam, then take away lid and fluff with a fork.
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Divide couscous between two bowls. Prepare every bowl with half the cherry tomatoes, cucumber, roasted crimson peppers, feta, olives and hummus. Minimize veggie burger into slices and prepare excessive. Serve with a lemon wedge.
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