Expert advice & dietitian-approved recipes

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Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Beetroot burger melts with harissa couscous

Make our delicious low-calorie, vegetarian beetroot burger melts with harissa couscous when you’re short on time. So easy and quick to make, on the table in 20 minutes – it sure beats takeaways!

Time to make: 20 mins
Serving: 4 people

Ratings: 4.8

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Ingredients

Measurements explained

4 ready-made beetrootbeetsX burger patties
4 slices (80g) haloumi cheese
1 cup wholemeal couscous
1 tablespoon harissa paste
2 cups cherry tomatoes, halved
1 red capsicum, cut in chunks
4 cups baby spinach leaves
1 cup fresh coriandercilantroX, plus extra, to garnish

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

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Preheat oven to 180ºC. On a baking dish lined with baking paper, place burger patties. Top each patty with a slice of haloumi. Place burgers in the oven and cook for 10-15 minutes, until heated through and haloumi is melted.
While burgers cook, make couscous. In a bowl, place couscous and cover with boiling water. Place a plate on top of the bowl and set aside for 5 minutes. Fluff couscous with a fork then add harissa paste. Stir well. Add cherry tomatoes, capsicum, spinach and coriander and toss together.
Serve burgers whole or cut in half, with couscous and garnish with extra coriander.

Nutrition info (per serve)

Calories 378 cal

Kilojoules 1580 kJ

Total fat 12 g

Saturated fat 5 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.