• 1 onion, peeled and finely chopped
  • 500g pack turkey thigh mince
  • 1 tablespoon harissa paste
  • 200g bag young leaf spinach
  • 410g tin chickpeas, drained
  • 200g cous cous
  • 28g pack fresh mint, chopped
  • 100ml 2% fat natural yogurt
  • 4 pitta breads, toasted
  • 1 lemon, cut into wedges


  1. 1

    Preheat the grill to medium. In a large mixing bowl, combine the onion, mince and harissa paste.

  2. 2

    Place the spinach in a colander and pour boiling water over it. Let it cool slightly then squeeze the excess water out. Add to the mince mixture along with the chick peas.

  3. 3

    Shape into 12 small burgers and place on a shallow baking tray. Cook under the grill for 5 minutes on each side, until cooked through and no pink colour remains.

  4. 4

    Meanwhile, place the cous cous in a bowl and pour over 250ml boiling water. Cover with clingfilm and set aside for 10 minutes. Stir half of the mint into the yogurt and season to taste.

  5. 5

    Stir the remaining mint into the cous cous. Serve with the burgers, toasted pitta, lemon wedges and mint yogurt.

Nutritional Details

Each serving provides
  • Energy 2742kj 655kcal 33%
  • Fat 10.9g 16%
  • Saturates 3.6g 18%
  • Sugars 6.7g 7%
  • Salt 1.4g 23%

% of the Reference Intakes

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