Categories: Sandwiches

Ingredients

• 1 cup couscous
• 3 Tbsp. olive oil
• 1 medium red onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp. fresh thyme leaves, chopped
• 1 1/2 tsp. ground cumin
• Kosher salt and pepper
• 2 medium carrots (about 8oz.), coarsely
• grated
• 1 15 oz. can black beans, rinsed
• 4 English muffins, split and toasted
• Lettuce, sliced avocado, red onion and
• tomato, for serving

Directions

1. Place the couscous in a medium bowl. Add 1 1/4 cups hot tap water, cover and let sit for 15 minutes; fluff with a fork.
2. Meanwhile, heat 1 Tbsp. oil in a medium skillet over medium heat. Add all but 1/4 cup of the onion and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the garlic and thyme, sprinkle with 1 tsp. cumin and 1/2 tsp. each salt and pepper and cook, stirring for 1 minute.
3. Add half the carrots (about 1 cup) and cook, stirring occasionally, for 2 minutes more; remove from heat and transfer to a large bowl. Fold in the black beans, then 1/ cup of the prepared couscous.
4. With wet hands, form the mixture into four 3/4 inch thick patties. Heat 1 Tbsp. oil in a large non-stick skillet over medium heat. Cook the patties until browned and heated through, about 3 minutes per side.
5. Fold the remaining carrots, onion, Tbsp. oil and 1/2 tsp. cumin into the couscous along with 1/4 tsp. each salt and pepper. Serve the burgers on English muffins and top with lettuce, avocado, onions and tomato, if desired. Serve with the couscous.

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